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Savory Stuffed Butternut Squash
Savory Stuffed Butternut Squash
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Prep Time:
20 minutes
Total Time:
95 minutes
Impressive vegetarian main dish: stuffed butternut squash with farro, cranberries, kale, and goat cheese.
Ingredients:
  • 1 butternut squash
  • 1 tablespoon unsalted butter, cut into pieces
  • salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 0.33 cup finely diced red onion
  • 1 clove garlic
  • 2 cups chopped baby kale
  • 1 tablespoon smooth Dijon mustard
  • 4 teaspoons apple cider vinegar
  • 4 teaspoons maple syrup
  • 1 teaspoon finely chopped fresh thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon pepper
  • 0.5 cup cooked farro
  • 0.33 cup chopped walnuts
  • 0.5 cup dried cranberries
  • 2 ounces goat cheese, crumbled
  • chopped fresh parsley, for garnish
Instructions:
  • Collect all the ingredients needed and preheat the oven to 350°F (175°C).
  • Halve the butternut squash lengthwise and scoop out the seeds. Place the squash halves, flesh side down, in a 9x13-inch baking dish with 2 cups of water. Bake until squash is fork-tender, about 1 to 1 ½ hours. Transfer the squash halves to a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and season with salt and pepper to taste. Preheat the oven to 425 degrees F (220 degrees C).
  • As the squash bakes, warm oil in a skillet over medium-high heat. Sauté onion and garlic for a minute. Quickly add kale and cook for an additional minute. Transfer the flavorful mixture to a bowl and set aside.
  • Combine mustard, vinegar, syrup, thyme, salt, and pepper, stirring until well mixed.
  • Toss farro, walnuts, and cranberries together until evenly coated. Fill both squash halves with the farro mixture. Bake for 10 minutes.
  • Evenly distribute goat cheese on top of each squash and bake for an additional 3 minutes.
  • Sprinkle with extra goat cheese and fresh thyme or parsley, if preferred.

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