Savory Stuffed Butternut Squash

Name: Savory Stuffed Butternut Squash
Prep time: 20 min
Total time: 95 min
Yield: 2
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

Recipe By nicole-mclaughlin

Rating

Published Dec 13^th

Prep 20m Cook - Additional 1h 15m Ready In 95m

Servings 2 Calories 1031 kcal

This is the perfect impressive main dish for the vegetarian at your holiday meal, however it's so hearty and full of flavor, meat-eaters would also enjoy this!

Recipe 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

Cooking Directions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13 baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 1/2 hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
3 While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl. Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine. Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
4 Top each squash evenly with goat cheese and return to the oven for 3 minutes. Garnish with more thyme or parsley if desired.

Nutrition Facts

Calories 1031 kcal
Carbohydrate 146 g
Cholesterol 38 mg
Fiber 16 g
Protein 21 g
Saturated Fat 14 g
Sodium 844 mg
Fat 49 g

Recipe Ingredients

Cooking Directions

Nutrition Facts

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