Stuffed Ginger Butternuts with Kale, Shredded Brussels and Mushrooms


Indulge your taste buds with these warm, flavoursome and nutrient dense stuffed butternuts! Filled with delicious veggies, this vegan dish will leave you feeling satisfied but not sickly full and give you your daily dose of nutrients. Perfect for a night in or a dinner party offering.

Ingredients (serves 4)

2 butternut halves emptied (scoop/cut out the middle for a slight dip)

4 kale stalks ( 2 finely sliced and 2 for serving)

4 large mushrooms finely sliced

5 large brussel sprouts finely sliced

1 tsp turmeric

1 tbsp fresh ginger

1 tsp paprika


  1. Heat the oven to 180 degrees celsius
  2. Heat a fry pan with 2 tbsp olive oil and place all the ingredients besides the butternut in the pan and toss until sautéed
  3. Fill the butternuts with the sautéed vegetables and bake for 30-40 minutes or until golden and soft
  4. Place the leftover kale leaves and extra if needed on a plate and serve the butternuts on top

Optional: drizzle some tahini over the butternuts for extra yumminess!


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