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Filled butternut roast

Filled butternut roast

Vegan meals don’t have to be overcomplicated and expensive

  • Serves 4
  • More than 2 hours


  • 1 large butternut
  • 1 brinjal
  • 1 large marrow
  • 2 Tbsp (30ml) olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • ¼ cup (60ml) sultanas
  • ½ packet (50g) raw almonds, chopped
  • 3 Tbsp (45ml) pumpkin seeds
  • 3 Tbsp (45ml) sherry or vegetable stock
  • ½ cup (125ml) couscous, cooked
  • Handful parsley, chopped
  • Juice (60ml) and grated peel of 1 lemon
  • Salt and milled pepper
  • Fresh herbs, for serving


  1. Halve butternut, remove seeds and score flesh.
  2. Steam or microwave butternut for 5-10 minutes.
  3. Halve brinjal and large marrow and steam for 3-5 minutes, or until tender. Scoop out a little flesh from each vegetable half to create a cavity and reserve shells.
  4. Heat olive oil in a pan and sauté onion until soft.
  5. Add garlic and fry for another minute, or until fragrant.
  6. Stir in sultanas, almonds and pumpkin seeds and fry for another minute.
  7. Add sherry or vegetable stock, reduce for a minute and then remove from heat. Stir through couscous, parsley and lemon juice and peel.
  8. Season and divide stuffing mixture into three portions.
  9. Preheat oven to 180°C. Fill each vegetable shell with stuffing.
  10. Place brinjal shells inside butternut shells, then place marrows inside brinjals.
  11. Sandwich butternut shells and secure with butcher’s string. Drizzle with oil. Place on a baking tray and bake for 45-50 minutes, or until cooked through.
  12. Slice and serve with fresh herbs.
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