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Stuffed Butternut Squash

Stuffed Butternut Squash Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 medium butternut squash, halved and seeded
  • 2 tbsp olive oil, divided
  • 1 lb ground Italian sausage
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups chopped kale, stems removed
  • 1 cup cooked quinoa
  • ½ cup dried cranberries
  • ⅓ cup chopped pecans
  • 3 oz crumbled goat cheese
  • 1 tsp fresh thyme leaves
  • Salt and black pepper

Method
 

  1. Heat oven to 400°F (200°C). Brush squash cut sides with 1 tbsp oil, season with salt and pepper, place cut side down on a baking sheet. Roast 35 to 40 minutes until fork-tender.
  2. In a skillet over medium-high heat, warm remaining 1 tbsp oil and crumble in sausage. Cook 6 to 8 minutes, breaking it up, until browned.
  3. Reduce heat to medium, add onion and cook 4 minutes until softened. Stir in garlic for 30 seconds, then add kale in handfuls and cook 2 to 3 minutes until wilted. Season lightly with salt and pepper.
  4. Remove pan from heat. Fold in quinoa, cranberries, pecans, and half the goat cheese. Taste and adjust salt.
  5. Flip squash cut side up and mound filling into each half. Crumble remaining goat cheese over the tops.
  6. Bake 10 to 12 minutes until hot and cheese is soft. Scatter fresh thyme leaves over and serve.

Notes

You can roast the squash and prepare the filling up to a day ahead. Store them separately, then stuff, top with cheese, and bake when you are ready to eat. Any cooked grain works in place of quinoa; just use what you have.