Low carb, paleo and vegan – a perfect main course that will also look great on Insta!


1 butternut squash, halved⠀

1 red pepper, sliced ⠀

1/2 red onion, sliced thinly⠀

135g kale, de-stalked and torn into pieces

67g cherry tomatoes, halved

67g Cru8 Kale Paleo Bread croutons⠀

1/2 bunch of basil ⠀

2 tablespoons pine nuts or pumpkin seeds ⠀

2 tablespoons coconut oil ⠀

1/2 teaspoon Himalayan pink salt or sea salt ⠀

A couple twists of cracked pepper ⠀

1 tablespoon olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  1. Slice butternut squash in half, place on a baking tray, rub with a tablespoon of coconut oil and sprinkle with a pinch of salt
  2. On a separate baking tray, place sliced red peppers, red onions, cherry tomatoes, and kale
  3. Use the remaining oil to coat all the veg
  4. Massage the kale well, sprinkle with remaining salt and cracked paper
  5. Roast the veg for 15 minutes or until browned
  6. Next, roast the butternut squash until you’re able to pierce the thickest part easily with a knife. Once tender, remove from the oven
  7. Tear in most of the basil and mix through the vegetables
  8. Add the croutons
  9. Fill the butternut squash halves. Add a splash of olive oil.
  10. Sprinkle with pine nuts/pumpkin seeds and top with remaining basil.


We are in love with Cru8’s amazing vegan low carb bagels – added to this dish we can enjoy a paleo vegan dish that is filling too.