Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Pumpkin Seeds Recipe
This delicious Stuffed Butternut Squash recipe features tender roasted squash filled with a flavorful mixture of quinoa, kale, chickpeas, dried cranberries, and toasted pumpkin seeds, perfect for a nutritious and satisfying vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butternut Squash
- 1 (2-lb.) butternut squash, halved and seeded
- Kosher salt
- 2 Tbsp. butter, softened
- 1 Tbsp. brown sugar
Quinoa Filling
- 1 cup vegetable broth
- 1/2 cup quinoa, rinsed until water runs clear
- 3 cups roughly chopped kale, from 1 bunch
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup.
- Roast Squash Halves: Place the butternut squash halves cut side down on the prepared baking sheet and bake for about 30 minutes until the skin starts to blister.
- Caramelize Squash: Flip the squash cut side up, season generously with salt, and spread a mixture of softened butter and brown sugar over the flesh. Return to the oven and bake for another 30 minutes until the squash is caramelized and tender.
- Cook Quinoa: In a small saucepan, bring vegetable broth, rinsed quinoa, and a pinch of salt to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
- Sauté Kale and Combine Filling: Add kale, 2 tablespoons of water, and a pinch of salt to a large skillet over medium heat. Cook, stirring often, until kale is wilted (about 3 minutes). Remove from heat and stir in chickpeas, dried cranberries, toasted pumpkin seeds, and the cooked quinoa. Let the mixture cool slightly.
- Stuff the Squash: Remove the squash from the oven and spoon any pooled sugar syrup over the flesh. Fill the cavity of each squash half with 1 cup of the quinoa mixture, then pile an additional 1 cup on top.
- Warm the Filling: Return the stuffed squash to the oven for about 10 minutes to warm the filling through. Serve immediately while warm.
Notes
- Rinse quinoa thoroughly to remove its natural bitterness before cooking.
- To make this recipe vegan, substitute butter with olive oil or vegan butter.
- To toast pumpkin seeds, simply heat them in a dry skillet over medium heat until fragrant, stirring frequently.
- Feel free to swap kale for spinach or Swiss chard if preferred.
- The sugar syrup that pools in the squash cavity enhances the natural sweetness; be sure to spoon it over the squash before stuffing.
