A seasonal favourite of mine is roasted butternut squash. This stuffed squash with pesto and vegetables is a perfect festive main course for vegans and is gluten free so perfect for me as a coeliac too.
Start by preparing the squash. Split it evenly down the middle and clean out the seeds and pulp.
Cross the butternut squash with a deep knife which will allow the squash to roast consistently. Drizzle with a little cooking oil and basil and pop into the oven for approximately 45 minutes on a high heat.
Whilst the squash is roasting I cook the vegetable stuffing and pesto mix. Chop courgette and peppers into fine squares and cook in a frying pan with pesto. I use the Sacla free from red pesto as it’s free from gluten and dairy. Cook for about 20 minutes and then add the vegetables to the squash, packing out the seeds area and topping the whole squash. I then add vegan cheese (Sheese is my favourite brand) and return to the oven for a further 15 minutes.
I’m really looking forward to tucking into this over the Christmas period and hope you enjoy it too.
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