Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas Recipe
This Stuffed Butternut Squash recipe features roasted butternut squash halves filled with a flavorful mixture of quinoa, sautéed kale, chickpeas, dried cranberries, and zesty orange. Perfect as a hearty vegetarian meal, it combines nutritious ingredients with vibrant flavors for a comforting dish that’s as beautiful as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash
- 2 medium butternut squash (about 2 1/2 pounds each)
- 1 teaspoon extra-virgin olive oil (for drizzling)
- Salt and pepper (for seasoning)
Quinoa
- 3/4 cup quinoa
- 1 1/2 cups low sodium vegetable broth (or chicken broth)
Filling
- 1 teaspoon extra-virgin olive oil
- 1 bunch kale, stems removed and chopped (about 6 lightly packed cups)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 can low sodium chickpeas (15 ounces), rinsed and drained
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- 1/3 cup reduced sugar dried cranberries
- Grated Parmesan cheese or crumbled feta cheese (optional, for topping)
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F and place a rack in the center. Halve the butternut squash lengthwise and scoop out the seeds. Arrange the squash halves cut side up on a baking tray, drizzle with 1 teaspoon olive oil, and season lightly with salt and pepper. Roast for 45-55 minutes or until the flesh is fork tender. Remove from the oven and allow to cool. Then reduce the oven temperature to 375°F.
- Cook the Quinoa: While the squash roasts, bring the vegetable broth to a boil in a small saucepan. Add the quinoa, return to a boil, then reduce heat to low, cover, and simmer for 12 minutes until most of the broth is absorbed. Remove from heat and let sit, covered, for 15 minutes. Fluff the quinoa with a fork and set aside.
- Sauté the Kale and Prepare Filling: Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat. Add the chopped kale and cook for about 4 minutes until wilted. Lower heat to medium-low and add minced garlic, dried oregano, salt, and black pepper. Cook for 30 seconds until fragrant. Stir in chickpeas, orange zest, orange juice, cooked quinoa, and dried cranberries. Mix well to combine.
- Prepare and Stuff the Squash: Once the squash is cool enough to handle, scoop out the flesh leaving about a 1/2-inch-thick border around the sides and 3/4-inch at the bottom. (Reserve the scooped-out flesh for another use or mix it into the filling if you prefer a fuller stuffing.) Fill the squash halves with the quinoa and kale mixture.
- Bake Stuffed Squash: Place the stuffed squash halves back on the baking tray and bake at 375°F until heated through, about 10 minutes. Remove from oven, sprinkle with grated Parmesan or crumbled feta cheese if desired, and serve warm.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For vegan option, omit the cheese or use a dairy-free alternative.
- The reserved butternut squash flesh can be saved for soups, purees, or added back into the filling for extra richness.
- Low sodium broth helps control salt levels while maintaining flavor.
- If you prefer a nuttier flavor, toast the quinoa before cooking.
