Cheezy stuffed squash

Cheezy stuffed Squash

Butternut Squash stuffed with 'cheesy' mustardy leeks

SO ORANGE!

People keep asking me if I miss cheese. The answer is no. Purely because there's plenty of cheesy tasting alternatives available out there for my hungry vegan mouth hole...

Ingredients

1 butternut squash

soya butter (or any vegan butter alternative)

1 large leek

150ml soya/vegan cream

3/4 pack of Vegan Cheese (I used Cheezly mozzarella)

1 tsp english mustard

1/2 cup Nutritional Yeast

1. Chop butternut squash in half. Remove seeds & carve out some of the flesh

Don't squash your squash. CHOP IT.

2. Wash & chop leeks finely. Fry with soya butter till soft.

I used more then one leek because these are tiny ones fresh from the garden. ORGANIC GOODNESS.

3.  Add the soya cream, nutritional yeast, cheese (finely grated), nutritional yeast & mustard. Turn off heat.

Creamy.

4. Pack the 'cheesy' mix into the carved out squash

5. Place the squash halves in a oven proof dish, cover with tin foil and bake for 45mins-1 hour (dependent on size of squash)

SERVE. EAT.

NOW EAT YOUR FUCKING VEGETABLES.