Vegan Stuffed Butternut Squash

  • 1 oz BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
  • 1 butternut squash
  • 3.5 oz cooked quinoa
  • 1/2 zucchini
  • 1/2 eggplant
  • 1 tsp turmeric
  • 1tsp cumin
  • Olive oil
  • Salt and capsicum
1

Preheat oven to 200 °C

2

Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.

3

Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes

4

Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes

5

Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!

What our customers say

Excellent

Based on 28 Reviews

Rosie

So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!

Jillian

As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.

Joanne

Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!

Jill

I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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