Cooking Instructions
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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 (1 Tbsp)
,
Crushed Red Pepper Flakes (1 pinch)
and
Dried Rosemary (1 tsp)
, 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 (1 Tbsp)
. 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 (1 cup)
and
Pepitas (1/4 cup)
, and cook an additional 10 minutes.
Step 7
While squash and vegetables are roasting, combine the
Almond Meal (1 Tbsp)
,
Flaxseeds (1 Tbsp)
,
Parmesan Cheese (1 Tbsp)
,
Dried Parsley (1/2 tsp)
,
Dried Oregano (1/2 tsp)
,
Italian Seasoning (1/2 tsp)
and
Dried Basil (1/2 tsp)
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 (1/2 cup)
and
Fresh Herbs (to taste)
and bake for another 10 minutes.
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