Butternut stuffed peppers

Name: Butternut stuffed peppers
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Ingredients: 255g butternut squash pieces, 2 liters water, 1/4 cup raw walnuts,; 2 liters water; 1/4 cup raw walnuts; 2tbsp finely chopped fresh parsley stems; 1 garlic clove roughly chopped; 1tbsp nutritional yeast; 2tsp lemon juice; 2 tsp extra virgin olive oil; Coarse sea salt; Black pepper; Nutmeg; Avocado oil; 5 Peppers

6 steps

Prep:15minCook:21min

Changed from squash blossoms to peppers so it's more accessible. Baking time and number of peppers is untested. Or, what is something smaller that could be stuffed??

Updated at: Thu, 17 Aug 2023 03:39:38 GMT

Nutrition balance score

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Ingredients

5 servings

255gbutternut squash pieces

2 literswater

¼ cupraw walnuts

2 Tbspfresh parsley stems

finely chopped

1garlic clove

roughly chopped

1 Tbspnutritional yeast

2 tsplemon juice

2 tspextra virgin olive oil

Instructions

Step 1

Preheat the oven to 400F. Line large baking tray with parchment paper

Baking sheet

Parchment paper

Step 2

Cut the squash into 1.5cm pieces

Cutting Board

butternut squash pieces255g

Step 3

In a medium sauce pan on the stovetop over medium heat, bring the water to a boil. Add the squash and cook until fork tender, about 7 minutes. Strain, allow to cool slightly.

CooktopHeat

water2 liters

butternut squash pieces255g

Step 4

Food processor, add squash, walnuts, parsley stems, garlic, nutritional yeast, lemon juice, olive oil, 1/2 tsp salt. 1/4 tsp pepper and nutmeg. Pulse 6 to 8 times. Scrape the sides. Process on high until creamy