Butternut Squash stuffed with Zatar spiced roasted vegetables and toasted pine nuts – GF & Vegan

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.
Recipe type: Vegetables
Serves: 4

  • 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)

  1. Pre-heat oven to 180 degrees Celsius
  2. Cut criss-cross patterns over the top of the Butternut Squash. Spray with Olive oil.
  3. 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.
  4. Bake in the centre of the oven for approx 30-40min. Or until Squash is soft and cooked right thru.
  5. 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.
  6. Toss both bowls of vegetables with Olive oil spray, rock salt. cracked pepper and zatar.
  7. 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.
  8. After removing vegetables the from the oven, make sure to peel garlic cloves.
  9. Allow vegetables to cool for approx 5 min before filling the Butternut Squash.
  10. You can sprinkle nutritional yeast over the top, but I found it unnecessary as they were delicious as they are.
  11. 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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2 thoughts on “Butternut Squash stuffed with Zatar spiced roasted vegetables and toasted pine nuts – GF & Vegan

  1. Pingback: Allergy Friendly Friday 1/13/12 | Cybele Pascal Allergen-Free Cuisine

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