Vegetable boats
Hop on board Marlena Kur’s boats full of vibrant veg
Roasted butternut squash boats with red onion, dried cranberries and tahini
This boat is loaded with a full complement of the succulence of butternut, bite of red onion, tang of cranberries and smoothness of tahini.
By Marlena Kur
Serves
4
| Prep
15 mins
| Cook
45 mins
| Calories
359
(per serving)
FOR THE BOATS
2 medium butternut squash
2 tbsp extra-virgin olive oil
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About Vegan Food & Living Magazine
This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further.
Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!