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Stuffed Butternut Squash

Stuffed Butternut Squash Recipe:

1 butternut squash, cut lengthwise and deseeded 

4 cups of curly kale, washed and stripped from stem 

1 red pepper, deseeded and sliced into strips 

1 punnet of cherry tomatoes, cut in half 

1 red onion, sliced in thin strips  

½ cup basil leaves 

½ loaf of Paleo Bread, cubed and toasted  

½ cup of pine nuts, toasted 

Pre-heat oven to 175 degrees.  Place the butternut squash on a baking tray, drizzle with olive / coconut oil, season well, and roast for 30 minutes or until soft and turning a nice roasted colour.  Place the prepped veggies in a bowl and drizzle with a little oil, season well, then add these to the baking sheet. Roast until the veggies are softened and slightly crispy, about 20 minutes. Place the butternut squash on a serving platter, pile the veggies onto the squash and sprinkle liberally with Paleo bread croutons, pine nuts and basil. 

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