Serves 1
Directions
- 1Peel the butternut squash.
- 2Slice the butternut squash in half.
- 3Scoop out the seeds from the butternut squash.
- 4Add plant butter to a pan.
- 5Add sliced shallots to the pan and cook until caramelized.
- 6Transfer the cooked shallots to a bowl.
- 7Add brown sugar to the shallots.
- 8Add plant butter to the mixture.
- 9Add mustard to the mixture and mix thoroughly.
- 10Spread the mixture onto the halves of the butternut squash.
- 11Add cooked eggplant slices to the squash as a filling.
- 12Season the eggplant filling with spices.
- 13Add cooked rice to the squash.
- 14Sprinkle vegan feta cheese over the rice.
- 15Create a vegetable roll by placing a carrot inside a hollowed zucchini, then wrapping it with red and yellow bell pepper slices.
- 16Place the vegetable roll inside one half of the butternut squash.
- 17Sprinkle vegan cheese over both halves of the squash.
- 18Place the two halves of the butternut squash together to form a whole.
- 19Tie the butternut squash with cooking string to keep it intact.
- 20Roast the squash in the oven at 375°F for 60-90 minutes.
Ingredients
- 1 butternut squash
- 1 shallot
- 1 brown sugar
- 1 plant butter
- 1 mustard
- 1 seasoning
- 1 rice
- 1 vegan feta
- 1 zucchini
- 1 carrot
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cheese
Equipment
peelerknifepanbowlspoonbaking dishstring
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