Stuffed Butternut Squash with Vegan Mince, Leek & Parmesan

Season: July - February

Time: 1 Hour 25 Minutes

Ingredients (2-3 Servings):

• 4 Tbsp Olive Oil

• 100g Leeks

• 1/2 Small Peperoncino

• 1 Butternut Squash

• 250g Vegan Minced Meat

• 60g Parmesan Cheese

• 50ml Vegetable Bouillon

• 1 Clove Garlic

• 1 Tbsp Oregano

• 1 Tbsp Thyme

• Salt & Pepper to taste

• Crème Fraîche as Topping

Method:

• Preheat your oven to 200 degrees celsius.

• Cut the butternut squash in half lengthwise and scoop out the seeds. Score the flesh in a crisscross pattern, making sure not to pierce the skin. Brush with half of the olive oil, season with salt and pepper and place on a baking tray. Roast for 60 minutes, until tender.

• Finely slice the leek and peperoncino. Sauté both in a pan with the rest of the olive oil. Add minced garlic and cook for another minute. Add the vegan mince and cook until slighty browned. Season with salt, pepper, thyme and oregano.

• Remove the roasted butternut squash from the oven. Spoon the mince mixture evenly into the squash halves. Pour the vegetable bouillon over the filling. Sprinkle generously with grated parmesan. Return to the oven and bake for another 15 minutes.

• Top with a dollop of crème fraîche.

Nutritional Values per serving: 606 kcal I 30 g fat I 24g protein

CO2 values per serving: 633 grams of CO2