stufffffffed butternut squash with quinoa, kale, cranberries, and chickpeas, topped with sliced almonds 😳 perfect thanksgiving dish!!
- 2 medium butternut squash
- 2 tbsp oil of choice, divided - 3/4 cup quinoa - 1.5 cups broth (i used low sodium veggie)
- 1 bunch kale (remove stems and chop)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt, 1/2 tsp black pepper - 1 (15 oz) can low sodium chickpeas (rinse and drain)
- zest of one orange, plus 1 tbsp orange juice
- 1/3 cup dried cranberries
1. Preheat oven to 425F. Halve the butternut squash, scoop out the seeds, then put on baking tray with cut sides up. Drizzle with 1 tsp oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is tender with fork. Remove from oven and let cool. Reduce temp of oven to 375F.
2. While squash is baking place the broth in a small saucepan and bring to boil. Add quinoa, return to boil, then reduce heat, cover, and let simmer for ~12 min. (Until broth is mostly absorbed). Remove from heat and let sit, covered, for 15 min. Fluff with fork then set aside.
3. Heat remaining 1 tsp oil in a large skillet over medium heat. Add the kale and cook until wilted. Then reduce the heat to medium low. Add the garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cool additional 30 sec until fragrant. Stir in chickpeas, orange zest and juice, cooked quinoa, and cranberries.
4. Once the squash is cool enough to handle, scoop out the flesh, leaving about 1/2 inch thick border around the sides and 3/4 inch thick border along the bottom. You can keep the flesh for another use (add to smoothies, mash with olive oil and Parmesan, etc). Stuff the kale quinoa filling into the squash halves, then return it to the oven and bake at 375 for about 10 more minutes until hot. You can sprinkle with grated Parmesan or crumbled feta or keep it plain and serve warm!