Vegan, Gluten Free, Dairy Free
Boat-Roasted Squash & Broccoli
40 mins
Easy
1 Serving
In this amazing lunch or dinner dish, we take our boat-cut roasted butternut squash and add our vegan protein, fully nutritionally balanced, for a brilliant vegan option.
Brilliant Bases Used In This Recipe
About This Recipe
In this amazing lunch or dinner dish, we take our boat-cut roasted butternut squash (see video below) and add our vegan protein which is fully nutritionally balanced, for a brilliant vegan option.
Butternut squash is packed with mood-boosting nutrients such as magnesium, potassium, manganese, vitamin A and B vitamins, while our vegan protein contains a full complement of amino acids (the building blocks of protein) and B12 (important for cognition) thanks to the addition of nutritional yeast. Vitamin B12 is often missing from vegan diets as it’s hard to find non-animal sources of it.
Don’t worry, you are not seeing double! The opening scene of this video was filmed to cover both of our boat-roasted butternut squash videos as we originally intended them to be filmed as one video but thought it more user-friendly to split them up.
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Ingredients
½ a butternut squash boat roasted (around 150g/5oz)
200g/7oz of Elevated vegan protein
50g/1.8oz Elevated chimichurri
100g/4oz tenderstem broccoli blanched
1tsp toasted flaked almonds
1tsp chillies
1tsp smashed garlic
Salt and pepper to taste
Nutrition Per Serving
Calories
483
Fats
25G
Carbs
46G
Protein
20G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Prepare the boat-cut butternut squash as per the video (link below)
Load the cavity and the scored head section of the squash with our vegan protein (link below)
Place the broccoli, almonds, garlic and chillies on a large piece of foil and make an envelope (see video)
Place both in the oven for 20-25 mins
Plate together and drizzle with our Elevated chimichurri
