Baked Butternut Squash


For 2:

  • 1 half butternut squash
  • 2-3 tablespoons of oil
  • 3-4 tablespoons of peach vinegar
  • Black pepper in grains to taste
  • Fennel seeds to taste
  • Coarse salt to taste
  • Parsley to taste


Wash the pumpkin peel with a damp kitchen towel and remove the seeds. Put it in a baking dish and sprinkle with peppercorns. Coarse salt, fennel seeds, olive oil and peach vinegar. Cook it in a preheated oven at 352F for about 30 minutes or until you see that it is well cooked. Then serve sprinkled with chopped parsley as a side dish or single dish with a little rice or vegan couscous.


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