Butternut Squash stuffed with Zatar spiced roasted vegetables and toasted pine nuts – GF & Vegan
Prep time
Cook time
Total time
A creative way to serve your roasted vegetables. If you haven’t noticed yet, I love roasted vegetables. I eat them quiet regularly and love having different ways to serve them.
Author: thefussiesteater.com
Recipe type: Vegetables
Serves: 4
Ingredients
- 2 small organic Butternut Squash – scrubbed, washed and cut in half lengthwise, deseeded.
- 3 garlic cloves – chopped finely
- 8 garlic cloves – skins left on
- Olive oil spray
- 10 Cherry tomatoes – red and yellow
- 75g button mushrooms
- 1 Courgette, sliced into ½ cm then cut in half
- 1 red pepper, chopped into 2cm pieces
- 1 very large red onion, sliced into 1cm wedges
- 25g pine nuts
- 10-15 fresh sage leaves
- pinch dried chilli flakes
- 1 tsp dried thyme
- cinnamon
- Hot paprika
- Rock Salt
- Cracked Pepper
- Zatar – (found in middle eastern stores, Selfridges sell it as well)
Instructions
- Pre-heat oven to 180 degrees Celsius
- Cut criss-cross patterns over the top of the Butternut Squash. Spray with Olive oil.
- In a bowl mix the 3 chopped garlic cloves, chilli, thyme, hot paprika and cinnamon. Rub over the top of the Squash. Season with Rock salt and cracked pepper.
- Bake in the centre of the oven for approx 30-40min. Or until Squash is soft and cooked right thru.
- Meanwhile, in a bowl combine all the remaining vegetables, except the cherry tomatoes and mushrooms. These combine in a separate bowl with the sage and pine nuts.
- Toss both bowls of vegetables with Olive oil spray, rock salt. cracked pepper and zatar.
- Roast the vegetables for approx 30min. When their at 20min, put the cherry tomatoes, mushrooms, sage and pine nuts in the oven for the remaining 10min.
- After removing vegetables the from the oven, make sure to peel garlic cloves.
- Allow vegetables to cool for approx 5 min before filling the Butternut Squash.
- You can sprinkle nutritional yeast over the top, but I found it unnecessary as they were delicious as they are.
- Serve with fresh salad or a grain such as quinoa or wholegrain rice.
This post was submitted to ‘Allergy Friendly Friday 1/6/12′ @ www.cybelepascal.com and to ‘Slightly Indulgent Tuesday; 1/10/12 ‘ @ http://simplysugarandglutenfree.com and to ‘Whole Food Wednesday’s @ http://www.beyondthepeel.net
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Thanks for the lovely comment. It is a yummy vegetable dish.