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Always Gluten Free
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Festive Stuffed Butternut Squash

Prep - 10 Minutes
Cook - 75 Minutes
4 Servings

FESTIVE STUFFED BUTTERNUT SQUASH

This stuffed butternut squash recipe is perfect for the festive season. It’s also vegan and gets a hit of plant protein from Pulsin Pea Protein, it’s filling, nutritious and sure to be a showstopper this Christmas!

Pulsin Pea Protein is the most versatile protein powder in their range as it is more heat stable making it perfect for adding to hot dishes. It also packs a fairly hefty protein punch at 80% protein, as well as being rich in iron and zinc.

It is: Vegan, Non GM and contains no added fillers, sugars or sweeteners, making it a great alternative to whey protein.

How Do I Use It?

All Pulsin protein powders are natural and unflavoured, great for adding to your favourite recipes to boost your daily protein intake. Pea Protein has a neutral flavour and can be easily mixed with sweet or savoury dishes to boost your daily protein intake. It is also heat stable making it great for hot soups and casseroles.

Looking for more recipe inspiration using Pulsin Pea Protein? Check them out here. Got a sweet tooth? Pulsin’s Natural Chocolate Pea Protein is perfect to help curb that craving!

Pulsin’s goal is to create tasty nutritionally balanced products to suit everyone’s needs; be that for health, dietary intolerance or lifestyle, to help each person be their best self.

Ingredients

  • 1 Butternut Squash
  • Large Handful of Spinach
  • 1 Tablespoon of Balsamic Vinegar
  • 125g Pearl Barley (uncooked)
  • 40g Sun-dried Tomatoes
  • 1/4 Teaspoon of Salt
  • 40g Dried Cranberries
  • 20g Pulsin Unflavoured Pea Protein
  • 1 Red Onion (Diced)
  • 70g Mushrooms (Diced)
  • 1/2 Vegetable Stock Cube
  • 1 Teaspoon of Dried Sage
  • Pinch of Pepper

Method

  • Preheat oven to 180c and line a baking tray with parchment paper.
  • Carefully cut the butternut squash in half, drizzle with oil and place both halves flesh side up on the baking tray. Place in oven for 45 minutes.
  • Meanwhile rinse the pearl barley and add it to a saucepan along with half of the vegetable stock cube.
  • Cover with water and cook on a medium heat for around 15 minutes stirring occasionally to ensure it doesn't stick to the bottom of the pan.
  • In a separate saucepan on a medium heat sauté the red onion with balsamic vinegar for a few minutes before adding the mushrooms, sage, salt and pepper.
  • Add the spinach and let it wilt before taking the saucepan off of the heat.
  • Add the cooked pearl barley, sundried tomatoes, cranberries and protein powder along with a drizzle of water to combine. Put to one side.
  • Take the butternut squash out of the oven and leave to cool slightly before using a fork to carefully remove the flesh. Keep the flesh in the fridge and add to another meal
  • Stuff either both squash skins with the pearl barley mixture or stuff one and add the other butternut squash half on top. Tie with some kitchen string.
  • Place back in oven for 15 minutes before serving with your favourite vegetables and all of the trimmings.

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What Luce Eats

www.whatluceeats.com

My name is Luce (more commonly known as WhatLuceEats), and I'm a plant based recipe developer and food photographer. I fell in love with being in the kitchen nearly 2 years ago, when I adapted my lifestyle to being plant-based. My hobby has turned into my career, and I now spend every day creating delicious vegan recipes both sweet and savoury, for all to enjoy. The aim of WhatLuceEats is to show that following a plant based diet is not flavourless, but in fact, full of deliciousness and variety.

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