Recipe By nicole-mclaughlin
Published Dec 13th
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. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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
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