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Festive Stuffed Butternut Squash

from the video 3 Vegetarian Holiday Mains ▶︎

by Rachel Gaewski

Ingredients

for 6 servings

  • 1 butternut squash
  • 2 tablespoons olive oil, divided
  • ½ onion, diced
  • 2 cloves garlic
  • ¾ cup chickpea
  • 1 teaspoon fresh thyme
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • pepper, to taste
  • ½ cup quinoa, uncooked
  • 1 ½ cups vegetable broth
  • 2 cups kale
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries

Special Equipment

  • cooking twine

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Cut butternut squash in half lengthwise and scoop out seeds.
  3. Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
  4. Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
  5. In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
  6. Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
  7. Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
  8. Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
  9. After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
  10. Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
  11. Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
  12. Carefully flip one squash half on top of the other.
  13. Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
  14. Return stuffed squash to oven for 5-10 more minutes.
  15. Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
  16. Enjoy!
 
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