Shells stuffed with butternut pumpkin

and Walnuts

Filling:

2 tablespoons olive oil
1 large butternut squash

1 large Portobello mushroom cap

2 Tbsp yeast flakes
½ cup walnuts, chopped and toasted
¼ cup soy milk and 12 almonds, blended
tsp salt and pepper
tiny bit of honey (optional)

Topping:

1 Tin chopped tomatoes

Half capsicum

Tsp crushed garlic

1/2 tsp sugar

1 tsp crushed basil

METHOD:

Stuff cooked shells with mixture.

Top with tomato sauce.

Cover and bake for 45 mins in moderate oven.

 

 

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