Stuffed Butternut Squash with Buckwheat and Vegetables, a delicious and healthy vegan dish that is perfect to reset you after the Christmas feast. An easy and simple recipe that you will fall in love with.
Don’t you just love it when you stumble on a great recipe when making a casual dinner? This stuffed butternut squash was the perfect thing to have for dinner. It’s filled with wholesome veggies and buckwheat.
Not only do stuffed butternut squash make a stunning presentation and look brilliantly delicious, but they are also very healthy as well. Here are a few fun facts about butternut squash:
Butternut squash, also known as winter squash is a good source of fibre, potassium and several other key nutrients such as iron, calcium, magnesium, phosphorus, vitamin C and vitamin A, vitamin E, thiamin, niacin, vitamin B-6, folate and manganese.
Nutritionally, squash is believed to be beneficial for digestion, blood pressure, and for healthy skin and hair.
Squash can be used for both savoury and sweet dishes.
As you can see, butternut squash is a pretty healthy choice of dinner. 1 cup (205 grams) of cooked butternut squash contains 82 calories, 1.8 grams of protein, 0.18 grams of fat and 21.50 g of healthy, complex carbohydrates. It has a low glycemic index of just 51.
So, if you are looking to make a healthy dinner this is a perfect recipe to try.
stuffed butternut squash
Ingredients
Butternut squash
- 2 small-medium butternut squash
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp hot paprika
- 1/2 tsp garlic seasoning
- 1/2 tsp vegetable stock powder
- salt and pepper to taste
Filling
- 1/2 cup buckwheat
- 1 cup water
- 1 onion
- 1 carrot
- 1/2 Pepper
- 1/2 head of a small broccoli
- 1 tsp vegetable stock powder
- 1 tsp garlic seasoning
- 1 tsp hot paprika
- salt and pepper to taste
- 1/2 pack of Vivera Plant Bacon Pieces
- handful of vegan cheese
- fresh parsley
Tahini dressing
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tsp sweet mustard
- 1 tsp maple syrup
- salt and pepper to taste
Instructions
- Pour 1/2 cup of rinsed buckwheat into the Instant pot, add 1 cup of water, a little bit of salt and vegetable stock powder. Set the instant pot to pressure-cook and cook for 12 minutes. Wait for about 20 minutes before opening the Instant Pot. You will have deliciously fluffy buckwheat.
- Heat the oven to 180°C. Take two small butternut squash and rinse them well. Cut them in half and scoop out the seeds. Rub with 1 tbsp of olive oil and 2 tsp of maple syrup, season with salt, pepper, garlic seasoning, vegetable stock powder and hot paprika. Place on a baking sheet facing down and bake for about 15 minutes before turning and bake again for 25 minutes or until soft.
- In a pan heat 1 tbsp of oil, add diced onion, 1 diced carrot, 1/2 diced pepper and sauté until soft. Add half of the cooked buckwheat (this is where I realised I only needed half of what I cooked, it’s fine you can definitely use the leftovers for something else), 1/2 head of broccoli in small florets, 1/2 pack of Vivera Plant Bacon Pieces, salt, pepper, garlic seasoning and vegetable stock powder. Cook until piping hot.
- Take the butternut squash out of the oven, scoop out most of the butternut squash flesh and add to the pan. Mix well and add a handful of vegan cheese and the broccoli florets.
- Scoop the filling into the butternut squash, sprinkle some vegan cheese and chopped fresh parsley and bake until the cheese has melted.
- For the lemon dressing, put 1/4 cup of lemon juice in a jar, add 1/4 cup of tahini, 1 tbsp of maple syrup, 1 tsp of sweet mustard, salt, pepper, garlic seasoning and give it a quick shake until everything was is well combined.
Nutrition
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