Butternut stuffed peppers

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??

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

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

Step 2

Cut the squash into 1.5cm pieces

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.

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

Step 5

Add mixture to peppers. Put peppers on he tray. Drizzle some avocado oil on top.

Step 6

Place the tray on the middle rack in the oven and bake 12-15 minutes. Rotating halfway through.