Vegan Stuffed Butternut Squash

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We've stuffed butternut squash with our organic quinoa and organic cranberries in our vegan autumnal recipe.




2 Butternut squash
1 tablespoon Maple syrup
2 teaspoon Coconut oil
100g Quinoa
Pepper to taste
1 Lemon Juice
Parlsey to garnish


Preheat the oven to 190C and wash and dry the butternut squash.

Slice the butternut squash in half and remove the seeds. Brush the inside of the butternut squash with maple syrup or melted coconut oil and sprinkle some garlic and rosemary salt on top.

Place the butternut squash halves on a baking tray and cook for 30 to 40 minutes in the oven until tender.

While the butternut squash cooks, add 400ml of water and 100g of quinoa to a pot and boil. Cover with a lid and reduce the heat and simmer for 15 minutes. Once the water has evaporated add the cranberries, salt, lemon juice and cooked chickpeas and mix.

Add the quinoa mixture to the squash halves and place in the oven for 10 minutes. To add more colour, garnish with parsley.

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