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

Savory Stuffed Butternut Squash served on a platter.

Prep Time:

20 mins

Bake Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Servings:

Jump to Nutrition Facts

"The perfect way to please the vegetarian in your life this holiday season starts with butternut squash," says culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) of this baked butternut squash recipe. After baking, Nicole stuffs her butternut squash with a hearty and flavorful mixture of veggies, nuts, and dried cranberries. This makes a beautiful vegetarian meal that will please even the pickiest of eaters. Nicole finishes the baked butternut squash with goat cheese, then sprinkles fresh thyme on top to add a bright pop of flavor and color. Serve Nicole's stuffed squash as a side dish (cut into quarters) or whole as a meatless entree.

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Ingredients

1 butternut squash
1 tablespoon unsalted butter, cut into pieces
salt and freshly ground black pepper to taste
3 tablespoons olive oil
⅓ 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
½ teaspoon kosher salt
¼ teaspoon pepper
½ cup cooked farro
⅓ cup chopped walnuts
½ cup dried cranberries
2 ounces goat cheese, crumbled
chopped fresh parsley, for garnish (Optional)

Directions

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

ALLRECIPES / PREETHI VENKATRAM
Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ 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).

ALLRECIPES / PREETHI VENKATRAM
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.

ALLRECIPES / PREETHI VENKATRAM.
Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.

ALLRECIPES / PREETHI VENKATRAM
Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

ALLRECIPES / PREETHI VENKATRAM
Top each squash evenly with goat cheese and return to the oven for 3 minutes.

ALLRECIPES / PREETHI VENKATRAM
Garnish with more goat cheese, thyme or parsley if desired.

ALLRECIPES / PREETHI VENKATRAM

Nutrition Facts (per serving)

1031	Calories
49g	Fat
146g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 1031
% Daily Value *
Total Fat 49g	63%
Saturated Fat 14g	69%
Cholesterol 38mg	13%
Sodium 844mg	37%
Total Carbohydrate 146g	53%
Dietary Fiber 16g	55%
Protein 21g	41%
Potassium 2590mg	55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.