An easy vegan and low carb recipe for Roasted Butternut with a vegetable medley filling

2 medium butternuts halved
30 ml olive oil
salt and pepper to season
foil to cover butternut
4 medium carrots peeled and chopped
1 teaspoon coconut oil
2 teaspoons maple syrup
foil to wrap carrots
2 tablespoons coconut oil
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 onions finely chopped
2 stalks celery diced
1 cup sun dried tomatoes diced
1 cup baby spinach
1 cup almond flakes toasted
salt and black pepper to season

How to
First off, crank the oven up to 240 degrees Celsius and prepare the butternut by slicing them in half, add a drizzle of olive oil and seasoning. Wrap each half in foil and place in an oven safe dish.

Then, place the chopped carrots in foil and add coconut oil and maple syrup. Wrap and place next to butternut in an oven safe dish.

Roast the veggies in the hot oven for 40 – 45 minutes. The butternut should be soft after roasting time and you can now scoop out the amount of flesh you would like to remove to fill with veggies.

In a saucepan, heat the coconut oil and saute the onion, celery, garlic and ginger for a few minutes until soft.

Add the diced sun dried tomatoes and mix through.

Remove from heat and add the roasted sweet carrots as well as the spinach. Give it a good mix.

Fill the hollow part of the roasted butternuts with the vegetables and top with roasted almond flakes. Season and serve.

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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.