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.