Stuffed Nut Squash

by Lorena Sabata

Prep time: 5 minutes | Cooking time: 12 + 40 minutes


1 small butternut squash, halved, deseeded and some of the flesh removed
½ red onion, finely diced
1 small leek, washed and finely shredded
1 clove garlic, peeled and grated
4 medium mushrooms, finely chopped
1 teaspoon dried thyme
1 teaspoon paprika
70g Kape Pure Mixed Activated Nuts, chopped
2 tablespoons nutritional yeast
Salt and pepper to taste



Prepare the butternut squash as stated above. Finely chop any flesh removed.

Pre-heat the oven to 180ºC/350ºF/Gas 4.

Heat a couple of tablespoons of water in a medium pan and sauté the onion and leek for 5 minutes until soft. Add the grated garlic, mushrooms and a pinch of salt.

Continue to sauté for another 5 minutes until the mushrooms release their fluid.
Add the thyme, paprika, chopped activated nuts and nutritional yeast to the pan and cook for a couple more minutes. Turn off the heat and season with salt and pepper.

Grab the butternut squash and stab the skin with a sharp knife 4-5 times on each half.  Fill both cavities with the mix. Press it in hard if it’s a bit full.

Grab a sheet of foil. Place both halves of the squash together and wrap up in the foil. Place the foil package in a baking dish or tin and pop in the oven.

Bake for 30-40 minutes until the squash is soft to the touch.

Serve immediately with steamed greens and potatoes of choice.