Stuffed Butternut Squash
delish.com
serves 4 Ingredients
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Preparation
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Place squash halves, cut side down, on prepared baking sheet. Transfer to oven and bake for about 30 minutes, until skin is starting to blister in some areas.
- Flip squash cut-side up and season thoroughly with salt. In a small bowl, mash together butter and brown sugar, then use a spoon to spread butter paste all over squash. Return to oven and bake for about 30 minutes more, until squash is caramelized and tender.
- Meanwhile, in a small saucepan, combine broth, quinoa, and pinch of salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer for 10 to 15 minutes, until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
- Add kale to a large skillet with 2 tablespoons of water and a big pinch of salt. Set over medium heat and cook, stirring frequently, until kale is wilted, about 3 minutes. Remove from heat and stir in chickpeas, cranberries, pumpkin seeds, and cooked quinoa. Set aside to cool.
- Remove baked squash from oven. Spoon pooled sugar syrup over squash. Fill cavity with 1 cup of quinoa mixture, then pile another 1 cup on rest of squash. Repeat with remaining squash and filling.
- Return to oven for about 10 minutes, until filling is warmed through. Serve immediately.