Never Gonna Give You Up Stuffed Veggies With Butternut Squash
Rogers
Roast your stuffed vegetable "boat" until the base vegetable is tender!
People: 1
50 min

Ingredients

0.25 tbsp
Balsamic Vinegar
50 grams
Beets
40 grams
Brown Rice
210 grams
Butternut Squash
0.75
Carrot
1 tsp
Chili Powder
25 grams
Kale
1 tbsp
Olive Oil
1
Shallots
15 grams
Walnuts

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Prep

  1. Boil brown rice according to instructions on package.
  2. Cut your butternut squash in half length-wise and scoop out a channel in the center.
  3. Peel and cut your beetroot, carrot and shallots. All ingredients should have a similar size and shape.
  4. Wash and cut your kale so that they all have a similar size and shape.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add carrot and shallots, chili powder and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Beetroot to your pan and fry for 10 minutes.Finally, add Kale and fry for 5 extra minutes.
  4. Preheat your oven to 200°C (400°F).

Finishing Touches

  1. Mix beetroot, brown rice, carrot, kale, shallots and walnuts together in a bowl.
  2. Mix balsamic vinegar and olive oil together in a bowl, then pour on top of your vegetables and mix evenly.
  3. Place your vegetable mixture into your dug out base vegetable.
  4. Roast in the oven for about 20-30 minutes at 200°C (400°F) or until the base vegetable is tender.
  5. Add Walnuts on top.