Butternut Squash from The Oven; The delicious oven feast has a wide range of nutrients to offer, including beta-carotene from pumpkin, vitamin C from peppers and parsley, lycopene from tomatoes and fiber from vegetables.
for 4 servings
2 butternut squash
4 tablespoons olive oil
1 red pepper
1 yellow pepper
250 g cherry tomatoes
6 spring onions
3 cloves of garlic
Parsley (10 g)
Thyme (10 g)
50 g of Vegan parmesan cheese
Butternut Squash from The Oven
Wash pumpkins, halve lengthwise and core. Carve the flesh in a crosswise shape and brush with 2 tablespoons of oil. Season with salt and pepper, place on a tray covered with baking paper and bake in a preheated oven at 200 ° C (circulating air 180 ° C, gas: level 3) on a medium rack for about 20 minutes.
Meanwhile wash the zucchini, clean and cut into 2 cm pieces. Wash peppers, clean and cut into 3 cm pieces. Wash tomatoes and halve. Wash spring onions, clean and cut into 2 cm wide rings. Peel garlic and shallots and finely chop. Wash herbs, shake dry and chop. Rasp cheese.
Mix the zucchini with the pepper, tomatoes, spring onions, shallots and garlic in a bowl. Season with salt and pepper. Add remaining olive oil and herbs.
Add the vegetables to the pumpkin halves, increase the oven temperature to 220 ° C (circulating air 200 ° C, gas: 3-4) and bake for a further 15-20 minutes. Then sprinkle with cheese.
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