Ingredients<\/h3>\n\n\n\n
\n\n\n\n- \u00bd red apple<\/li>
- 1 white onion<\/li>
- 4 celery stalks<\/li>
- 3 tbsp cranberries<\/a><\/li>
- 1 tsp oregano<\/li>
- 1 tsp sage<\/a><\/li>
- 1 tsp thyme<\/a><\/li>
- 1 tsp coconut oil<\/a><\/li>
- \u00bd cup veg stock<\/a><\/li>
- 1 cup cooked buckwheat<\/a><\/li>
- 1 tbsp flax egg (1t bsp ground flax<\/a> with water)<\/li>
- 1 can aquafaba (from the cannellini beans used in the mash)<\/li>
- \u00bd cup sunflower seed flour<\/a><\/li>
- Salt and pepper<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-heat the oven to 190\u00baC.<\/li>
- While it heats, chop the onion, apple and celery into small chunks. Add to a cast iron skillet or large frying pan with the cranberries, spices and coconut oil.<\/li>
- Next, saut\u00e9 until soft and tender, then add in the vegetable stock, flax egg, aquafaba, sunflower seed flour (just blend raw sunflower seeds in a blender or food processor until fine) and cooked buckwheat.<\/li>
- When you’re ready, bake in a cast iron skillet or baking dish at 190\u00baC for 30-45min or until golden brown and crispy on top.<\/li>
- Lastly, set aside and prepare butternut to stuff or enjoy as a side dish.<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/DSCF1856-300x200.jpg\")
<\/figure>\n\n\n\n<\/p>\n\n\n\n
For the ROAST BUTTERNUT and DATE, SAGE & ORANGE GLAZE<\/h3>\n\n\n\nIngredients:<\/h3>\n\n\n\n
\n\n\n\n- 2 whole butternuts<\/li>
- 1 cup vegan stuffing<\/li>
- 1 orange (sliced thinly)<\/li>
- Handful fresh thyme or sage leaves<\/li>
- String & scissors<\/li><\/ul>\n\n\n\n
Glaze<\/h3>\n\n\n\n
\n\n\n\n- \u00bc cup freshly squeezed orange juice<\/li>
- 3 tbsp Silan date syrup<\/a><\/li>
- 1 tsp dried sage<\/li>
- 1\/2 tsp whole cloves<\/a><\/li>
- \u00bd tsp grated nutmeg<\/a><\/li>
- 3 tbsp coconut oil<\/li>
- 1 tsp cinnamon<\/a><\/li>
- Pinch Salt<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-cook the butternuts on 180\u00baC for 20min.<\/li>
- Then, allow to cool before slicing them in half length-ways.<\/li>
- Once halved, hollow out and keep filling and seeds aside (try to separate the seeds).<\/li>
- Afterwards, make the glaze by adding all the ingredients together in a small bowl.<\/li>
- Then,in a frying pan or shallow pot, add the hollowed-out butternut pieces with a few tbsp of the glaze and allow to cook until soft.<\/li>
- Once ready, mix the cooked butternut with the vegan stuffing and stuff all four halves until full. Then tie together the two halves with string \u2013 you can add a few orange slices and sprigs of thyme on top before tying together.<\/li>
- Then glaze the outside of the butternuts well.<\/li>
- Roast at 200\u00baC for 20min or until golden and soft.<\/li>
- Lastly, enjoy your stuffed butternut wonderland!<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/DSCF2080-300x200.jpg\")
<\/figure>\n\n\n\n<\/p>\n\n\n\n![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/blogbanner-ftnpantryrange-6.jpg\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-heat the oven to 190\u00baC.<\/li>
- While it heats, chop the onion, apple and celery into small chunks. Add to a cast iron skillet or large frying pan with the cranberries, spices and coconut oil.<\/li>
- Next, saut\u00e9 until soft and tender, then add in the vegetable stock, flax egg, aquafaba, sunflower seed flour (just blend raw sunflower seeds in a blender or food processor until fine) and cooked buckwheat.<\/li>
- When you’re ready, bake in a cast iron skillet or baking dish at 190\u00baC for 30-45min or until golden brown and crispy on top.<\/li>
- Lastly, set aside and prepare butternut to stuff or enjoy as a side dish.<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/p>\n\n\n\n
For the ROAST BUTTERNUT and DATE, SAGE & ORANGE GLAZE<\/h3>\n\n\n\nIngredients:<\/h3>\n\n\n\n
\n\n\n\n- 2 whole butternuts<\/li>
- 1 cup vegan stuffing<\/li>
- 1 orange (sliced thinly)<\/li>
- Handful fresh thyme or sage leaves<\/li>
- String & scissors<\/li><\/ul>\n\n\n\n
Glaze<\/h3>\n\n\n\n
\n\n\n\n- \u00bc cup freshly squeezed orange juice<\/li>
- 3 tbsp Silan date syrup<\/a><\/li>
- 1 tsp dried sage<\/li>
- 1\/2 tsp whole cloves<\/a><\/li>
- \u00bd tsp grated nutmeg<\/a><\/li>
- 3 tbsp coconut oil<\/li>
- 1 tsp cinnamon<\/a><\/li>
- Pinch Salt<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-cook the butternuts on 180\u00baC for 20min.<\/li>
- Then, allow to cool before slicing them in half length-ways.<\/li>
- Once halved, hollow out and keep filling and seeds aside (try to separate the seeds).<\/li>
- Afterwards, make the glaze by adding all the ingredients together in a small bowl.<\/li>
- Then,in a frying pan or shallow pot, add the hollowed-out butternut pieces with a few tbsp of the glaze and allow to cook until soft.<\/li>
- Once ready, mix the cooked butternut with the vegan stuffing and stuff all four halves until full. Then tie together the two halves with string \u2013 you can add a few orange slices and sprigs of thyme on top before tying together.<\/li>
- Then glaze the outside of the butternuts well.<\/li>
- Roast at 200\u00baC for 20min or until golden and soft.<\/li>
- Lastly, enjoy your stuffed butternut wonderland!<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\n
<\/div>\n\n\n\n<\/figure>\n\n\n\nFor the ROAST BUTTERNUT and DATE, SAGE & ORANGE GLAZE<\/h3>\n\n\n\n
<\/figure>\n\n\n\n<\/p>\n\n\n\n
For the ROAST BUTTERNUT and DATE, SAGE & ORANGE GLAZE<\/h3>\n\n\n\nIngredients:<\/h3>\n\n\n\n
\n\n\n\n- 2 whole butternuts<\/li>
- 1 cup vegan stuffing<\/li>
- 1 orange (sliced thinly)<\/li>
- Handful fresh thyme or sage leaves<\/li>
- String & scissors<\/li><\/ul>\n\n\n\n
Glaze<\/h3>\n\n\n\n
\n\n\n\n- \u00bc cup freshly squeezed orange juice<\/li>
- 3 tbsp Silan date syrup<\/a><\/li>
- 1 tsp dried sage<\/li>
- 1\/2 tsp whole cloves<\/a><\/li>
- \u00bd tsp grated nutmeg<\/a><\/li>
- 3 tbsp coconut oil<\/li>
- 1 tsp cinnamon<\/a><\/li>
- Pinch Salt<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-cook the butternuts on 180\u00baC for 20min.<\/li>
- Then, allow to cool before slicing them in half length-ways.<\/li>
- Once halved, hollow out and keep filling and seeds aside (try to separate the seeds).<\/li>
- Afterwards, make the glaze by adding all the ingredients together in a small bowl.<\/li>
- Then,in a frying pan or shallow pot, add the hollowed-out butternut pieces with a few tbsp of the glaze and allow to cook until soft.<\/li>
- Once ready, mix the cooked butternut with the vegan stuffing and stuff all four halves until full. Then tie together the two halves with string \u2013 you can add a few orange slices and sprigs of thyme on top before tying together.<\/li>
- Then glaze the outside of the butternuts well.<\/li>
- Roast at 200\u00baC for 20min or until golden and soft.<\/li>
- Lastly, enjoy your stuffed butternut wonderland!<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n
<\/figure>\n\n\n\n<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\n
\n\n\n\n
- 2 whole butternuts<\/li>
- 1 cup vegan stuffing<\/li>
- 1 orange (sliced thinly)<\/li>
- Handful fresh thyme or sage leaves<\/li>
- String & scissors<\/li><\/ul>\n\n\n\n
Glaze<\/h3>\n\n\n\n
\n\n\n\n- \u00bc cup freshly squeezed orange juice<\/li>
- 3 tbsp Silan date syrup<\/a><\/li>
- 1 tsp dried sage<\/li>
- 1\/2 tsp whole cloves<\/a><\/li>
- \u00bd tsp grated nutmeg<\/a><\/li>
- 3 tbsp coconut oil<\/li>
- 1 tsp cinnamon<\/a><\/li>
- Pinch Salt<\/li><\/ul>\n\n\n\n
<\/p>\n\n\n\n
Method<\/h3>\n\n\n\n
\n\n\n\n- Firstly, pre-cook the butternuts on 180\u00baC for 20min.<\/li>
- Then, allow to cool before slicing them in half length-ways.<\/li>
- Once halved, hollow out and keep filling and seeds aside (try to separate the seeds).<\/li>
- Afterwards, make the glaze by adding all the ingredients together in a small bowl.<\/li>
- Then,in a frying pan or shallow pot, add the hollowed-out butternut pieces with a few tbsp of the glaze and allow to cook until soft.<\/li>
- Once ready, mix the cooked butternut with the vegan stuffing and stuff all four halves until full. Then tie together the two halves with string \u2013 you can add a few orange slices and sprigs of thyme on top before tying together.<\/li>
- Then glaze the outside of the butternuts well.<\/li>
- Roast at 200\u00baC for 20min or until golden and soft.<\/li>
- Lastly, enjoy your stuffed butternut wonderland!<\/li><\/ol>\n\n\n\n<\/div>\n\n\n\n<\/figure>\n\n\n\n
<\/p>\n\n\n\n
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\n