If you’re a vegan or you know some vegans you might have heard some lamenting about the fact that whenever there is a group event with food involved, like a BBQ (what we South Africans call a braai) or a potluck, all the good veg food is the first to go!
Leaving the vegans hungrily looking on with nothing left to eat!
Hahaha, this is true. This happens. Good veg food is super dooper popular.
A few years ago Jaye and I went to a BBQ and made these stuffed roasted butternuts. It was pretty similar to this recipe, except we wrapped them up in tinfoil and put them on the braai.
Luckily we had quite a few because when everyone else got wind of it, this turned into the most popular dish at the BBQ, the one that was spoken about for ages afterward!
Really, they are that good. It’s no surprise.
It’s as simple as making an awesome roasted pepper quinoa salad – an incredible dish in its own right, cooking up some butternut halves with some olive oil and spices and then stuffing them with the quinoa salad and some vegan cheese (optional) and baking until perfectly browned and delicious!
This makes an incredibly delicious and satisfying meal that is packed with goodness and healthy flavor.
It’s wholesome, hearty and makes an ideal entree.
This meal is equally delicious hot or cold, so if you have leftovers, no worries at all! You’ll love it just as much eaten cold the next day.
There’s also no need to peel the butternuts as the skins roast beautifully and caramelize to perfection!
This meal takes around 80 minutes to prepare, most of that is time spent roasting in the oven, so it’s hands off.
Just get a glass of wine and chill out with your feet up!
You will love these stuffed roasted butternut halves, they are:
- Insanely delicious!
Half a stuffed butternut makes a large and filling entree for one person. So this recipe easily serves 4 for a delicious satisfying meal.
So let us know what you think of these stuffed roasted butternuts – leave a comment and let us know!
And if you’ve made them, rate the recipe and let us know how it turned out.
- 2 Large Butternuts
- 2 Tbsp Olive Oil
- Dried Herbs
- Sea Salt
- Black Pepper
- For the Quinoa Salad:
- 1 cup Quinoa (uncooked)
- 2 Spring Onions
- 12 Olives
- 3 Bell Peppers (Orange, Yellow and Red)
- ¼ cup Chives
- 12 Cherry Tomatoes
- ½ Lemon (Squeezed)
- For the Sauce:
- 2 Tbsp Soy Sauce (or Tamari if gluten-free)
- 2 Tbsp Date Honey or Maple Syrup
- 1 Tbsp Olive Oil
- 1 Clove Crushed Garlic
- 3.5oz (100g) Grated Vegan Cheese (optional)
- Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with dried herbs, sea salt and black pepper.
- Bake in the oven at 460°F (240°C) for around 60 minutes until soft and cooked.
- While the butternut is baking, cook your 1 cup of quinoa according to package directions. I steamed it by placing it in a steamer tray with 1.25 cups water and steaming for 30 minutes.
- Chop up your red, yellow and orange bell peppers and place onto a parchment lined baking sheet. Add in to the oven with the butternut and allow to roast for 10 minutes.
- When the quinoa is cooked, transfer it to a mixing bowl and add the roasted bell peppers, chopped spring onions, sliced olives, sliced cherry tomatoes and chopped chives. Squeeze the lemon over the salad and mix in.
- Mix the sauce ingredients in a bowl and pour over the quinoa salad and mix in.
- When the butternut is soft and cooked, remove from the oven, stuff with the quinoa salad, and top with grated cheese. Return to the oven to bake for a final 10 mins.