Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut criss-cross patterns over each
Butternut Squash (2)
half, careful not to cut the skin.
Step 3
Mix together the
Garlic (3 cloves)
,
Olive Oil (15 mL)
,
Crushed Red Pepper Flakes (1 pinch)
and
Dried Rosemary (1 g)
, brush half this mixture over the flesh of each butternut squash.
Step 4
Place onto a baking tray and bake for 30-40 minutes.
Step 5
For the filling, put the
Zucchini (2)
,
Red Chili Pepper (1)
, and
Red Onion (1)
in a roasting tin and drizzle with the remaining seasoned
Olive Oil (15 mL)
. Sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
and place in the oven after about 20 minutes of roasting the squash.
Step 6
Bake vegetables for approximately 15 minutes, remove the tray, add
Cherry Tomatoes (150 g)
and
Pepitas (35 g)
, and cook an additional 10 minutes.
Step 7
While squash and vegetables are roasting, combine the
Almond Meal (6 g)
,
Flaxseeds (10 g)
,
Parmesan Cheese (6 g)
,
Dried Parsley (as needed)
,
Dried Oregano (as needed)
,
Italian Seasoning (as needed)
and
Dried Basil (as needed)
in small bowl.
Step 8
Arrange the roasted vegetables in the squash halves (if the holes are quite small arrange the vegetables on the flesh), sprinkle with the almond/cheese/flax mix, top with
Feta Cheese (75 g)
and
Fresh Herbs (to taste)
and bake for another 10 minutes.
