Savory Stuffed Butternut Squash

This is the perfect impressive main dish for the vegetarian at your holiday meal, however it's so hearty and full of flavor, meat-eaters would also enjoy this!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 1031 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13 baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 1/2 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).

Step 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. Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine. Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

Step 4

Top each squash evenly with goat cheese and return to the oven for 3 minutes. Garnish with more thyme or parsley if desired.