Savory Stuffed Butternut Squash
Description
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
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1 tablespoon unsalted butter, cut into pieces
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salt and freshly ground black pepper to taste
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3 tablespoons olive oil
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1/3 cup finely diced red onion
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1 clove garlic
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2 cups chopped baby kale
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1 tablespoon smooth Dijon mustard
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4 teaspoons apple cider vinegar
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4 teaspoons maple syrup
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1 teaspoon finely chopped fresh thyme
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1/2 teaspoon kosher salt
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1/4 teaspoon pepper
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1/2 cup cooked farro
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1/3 cup chopped walnuts
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1/2 cup dried cranberries
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2 ounces goat cheese, crumbled
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chopped fresh parsley, for garnish
Directions
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.