- Preheat oven to 400°F
- Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.
- Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes
- Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes
- Serve with a side salad and BFree Pita Bread for a hearty and delicious vegan meal!
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