Savory Stuffed Butternut Squash Recipe

The perfect way to please the vegetarian in your life this holiday season starts with butternut squash. After baking, it is stuffed with a hearty and flavorful mixture of veggies, nuts, and dried cranberries, creating a beautiful vegetarian meal that will satisfy even the pickiest eaters. Finished with goat cheese and a sprinkle of fresh thyme, this dish bursts with flavor and color. Serve it as a side dish (cut into quarters) or as a whole for a meatless entre.

Ingredients

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

Directions

Step 1: Preheat the oven to 350F (175C). Gather all the ingredients.

Step 2: Cut the butternut squash in half lengthwise and remove the seeds. Place the squash, flesh side down, into a 9x13-inch baking dish. Add 2 cups of water to the dish. Bake for 1 to 1 hours, or until the squash can easily be pierced with a fork. Remove from the oven.

Step 3: Transfer each half of the squash to a rimmed baking sheet lined with parchment paper or foil. Place 3 pieces of butter on each half, and sprinkle with salt and pepper. Increase the oven temperature to 425F (220C).

Step 4: While the squash bakes, heat olive oil in a skillet over medium-high heat. Add the diced onion and garlic, cooking for 1 minute. Add the kale and cook for an additional minute. Remove from heat and transfer the mixture to a bowl.

Step 5: Stir in the Dijon mustard, apple cider vinegar, maple syrup, thyme, salt, and pepper. Mix well to combine.

Step 6: Add the cooked farro, chopped walnuts, and dried cranberries to the bowl. Toss everything to evenly coat with the mustard mixture.

Step 7: Stuff the farro mixture evenly into the two squash halves. Return the squash to the oven and bake for another 10 minutes.

Step 8: Remove the squash from the oven and evenly top each half with crumbled goat cheese. Return to the oven for an additional 3 minutes, allowing the cheese to melt.

Step 9: Garnish with more goat cheese, fresh thyme, or parsley, if desired, and serve.

Nutrition Facts (per serving)

• Calories: 1031
• Total Fat: 49g (63% DV)
• Saturated Fat: 14g (69% DV)
• Cholesterol: 38mg (13% DV)
• Sodium: 844mg (37% DV)
• Total Carbohydrate: 146g (53% DV)
• Dietary Fiber: 16g (55% DV)
• Protein: 21g (41% DV)
• Potassium: 2590mg (55% DV)