Vegan Roast Butternut Squash

Serves 1
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Directions

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