Quinoa Stuffed Butternut Squash with Cranberries and Kale

This vibrant, nutritious dish is a perfect centerpiece for any holiday table or a satisfying vegetarian main course. Packed with quinoa, kale, chickpeas, and the sweet-tart flavour of cranberries, it’s both hearty, pretty and festive.

Ingredients:

• 2 medium butternut squash

• 2 tsp olive oil,

• ¾ cup quinoa

• 1 ½ cups vegetable or chicken broth

• 1 bunch kale, stems removed and chopped (about 6 cups)

• 2 cloves garlic

• 1 tsp dried oregano

• ½ tsp salt, plus more for roasting squash

• ½ tsp black pepper, plus more for roasting squash

• 1 can chickpeas, rinsed and drained

• Zest of 1 orange, plus 1 tbsp fresh orange juice

• ⅓ cup reduced-sugar dried cranberries

• Grated Parmesan or crumbled feta cheese, optional

Method:

1. Prepare the Squash: Preheat your oven to 220°C.

2. Halve the butternut squash and scoop out the seeds. Arrange the halves cut side up on a baking tray. Drizzle with 1 tsp of olive oil and season lightly with salt and pepper. Bake for 45-55 minutes, until fork-tender. Remove from the oven and cool. Reduce oven temperature to 190°C.

3. Cook the Quinoa: In a small saucepan, bring the broth to a boil. Add the quinoa, return to a boil, then reduce the heat to low. Cover and simmer for 12 minutes, or until most of the liquid is absorbed. Remove from heat, let sit covered for 15 minutes, then fluff with a fork.

4. Sauté the Kale: Heat the remaining 1 tsp olive oil in a large skillet over medium heat. Add the kale and cook for about 4 minutes, until wilted. Reduce heat to medium-low, then add garlic, oregano, ½ tsp salt, and ½ tsp pepper. Cook for 30 seconds, until fragrant.

5. Combine the Filling: Stir the cooked quinoa, chickpeas, orange zest, orange juice, and cranberries into the kale mixture. Mix well to combine.

6. Stuff the Squash: Once the squash has cooled, scoop out the flesh, leaving a ½-inch-thick border around the sides and a ¾-inch border at the bottom. Reserve the scooped flesh for another use or mix it into the filling for extra stuffing.

7. Bake the Stuffed Squash: Fill the squash halves with the quinoa-kale mixture and place them back on the baking tray. Bake at 190°C for 10 minutes, until heated through.

8. Serve:Sprinkle with Parmesan or crumbled feta cheese, if desired, and serve warm.

   
   
   
   

Pro Tips:

• For extra crunch, sprinkle toasted nuts like pecans or walnuts on top before serving.

• This dish can be made ahead of time. Simply assemble the stuffed squash and refrigerate, then bake before serving.