Vegan Stuffed Butternut Squash

Ingredients (Serves 2)

1 butternut squash

100g cooked quinoa

1/2 courgette

1/2 aubergine

1 tsp turmeric

1tsp cumin

Handful of pine nuts or mixed seeds

30g BFree breadcrumbs (made from BFree Brown Sandwich Loaf)

Olive oil

Salt and pepper


  1. Preheat oven to 200 °C
  2. Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.
  3. Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes
  4. Mix the courgette and aubergine with the cooked quinoa and pine nuts and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes
  5. Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!