Stuffed Butternut Squash
These vibrant Quinoa Stuffed Butternut Squash with Cranberries and Kale are guaranteed to please, whether served for a weeknight meal or a festive occasion. They are satisfying, packed with nourishing ingredients, and burst with delightful fall flavors.
Instructions
- 1
Preheat oven to 425°F. Halve the butternut squash (2 medium), scoop out seeds, and arrange on a baking tray, cut sides up. Drizzle with extra-virgin olive oil (1 teaspoon) and season lightly with [kosher salt] and [ground black pepper]. Bake for minutes (45) to minutes (55), until fork-tender. Remove and let cool. Reduce oven to 375°F.
- 2
While squash bakes, bring low sodium vegetable broth (1.5 cups) to a boil in a small saucepan. Add quinoa (0.75 cup), return to boil, then reduce heat, cover, and simmer for minutes (12), until most liquid is absorbed. Remove from heat, cover, and let sit for minutes (15). Fluff with a fork.
- 3
In a large skillet, heat remaining extra-virgin olive oil (1 teaspoon) over medium. Add kale (1 bunch) and cook for minutes (4) until wilted. Reduce heat to medium-low. Add garlic (2 cloves), dried oregano (1 teaspoon), kosher salt (0.5 teaspoon), and ground black pepper (0.5 teaspoon). Cook for seconds (30) until fragrant. Stir in low sodium chickpeas (1 can), [zest of 1 orange], fresh orange juice (1 tablespoon), cooked quinoa (0.75 cup), and reduced sugar dried cranberries (0.33 cup).
- 4
Once squash is cool enough to handle, scoop out flesh, leaving a 0.5-inch border on sides and 0.75-inch on bottom. Reserve scooped flesh for another use (or mix into filling). Stuff the kale-quinoa filling into the squash halves. Return to oven and bake at 375°F for minutes (10) until hot. Serve warm, optionally sprinkled with [vegan parmesan cheese].
Nutrition Facts
Per portion