Name: Savory Stuffed Butternut Squash
Prep time: 20 min
Yield: 2 servings
Cuisine: American
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

This flavor-packed stuffed butternut squash with farro, cranberries, kale, and goat cheese makes an impressive vegetarian main dish for your holiday meal.

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

Instructions

1 Gather all ingredients, and 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-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).

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.

4 Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.

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

6 Top each squash evenly with goat cheese and return to the oven for 3 minutes.

7 Garnish with more goat cheese, thyme or parsley if desired.