Stuffed/Loaded butternut Recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is more economical and still provides a filling base.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Start by cooking lean mince in a pan over low medium heat (setting 4) without any oil for about 5 minutes until browned on all sides.

Prepare a beef stock cube by adding 1 cup of water to dissolve it.

Add diced onions to the browned mince and sauté until translucent.

Add rosemary, garlic flakes, medium curry powder, and turmeric to the mince and stir to distribute the flavors.

Add tomato paste and chutney to the pan, mixing well, and allow to simmer for about 10 minutes.

Wash and clean the butternut squash, brushing it with water to remove impurities.

Boil water in a pan, adding a little oil to prevent wax from the butternut, and boil the squash for 15-20 minutes to soften the skin.

Let the boiled squash cool for about 30 minutes before cutting it in half.

Remove the seeds from the butternut squash using a tablespoon or teaspoon.

Fill the cavity of the butternut squash with the cooked mince mixture, overfilling if desired.

Score the butternut squash with diagonal lines for decoration.

Glaze the butternut squash with a mixture of honey and cinnamon using a brush.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens