Stuffed Butternut Squash- Learn with Experts:- I went to Park City, Utah, over the weekend, and while I was there, I was surrounded by a bunch of ladies that are just exceptional in their own right. I arrived giddy and hungry, and I left feeling both satisfied and nourished. Additionally, I am not referring to “fibber bar” nourished or even “super food smoothie” fed in any way. The Quinoa Stuffed Butternut Squash with Cranberries and Kale not only nourishes you but also fills you up to the brim, which is what I mean when I say that it fills you up.
Stuffed Butternut Squash- Learn with Experts
The butternut squash that has been stuffed is a dish that is both adaptable and hearty, as it can be used as either a delightful side dish or a satisfying main course. In addition to providing you with advice on how to improve your cooking abilities, this recipe book will walk you through the process of preparing a delectable stuffed butternut squash masterpiece step by step. If you are prepared to embark on a savoury voyage that will leave your taste buds singing with ecstasy, then you are ready to go.
The Making of a Healthy Quinoa Stuffed Butternut Squash Recipe
Just as my menu for the next few days is going to be the same as the weekdays that follow the weekends, which are the days when I consume a substantial amount of food. I intend to prepare a large number of nutritious dinners that will include a large quantity of autumn vegetables, whole grains, and lean proteins.
This recipe for vegetarian stuffed butternut squash is a brilliant example of the kind of nutritious yet cosy food that I crave after spending the weekend away from home. In spite of the fact that it has all of the essential components that my body is wanting, it nevertheless manages to leave me feeling warm, toasty, and fulfilled in a way that salad by itself does not.
It’s true that I adore the combination of cranberries and kale with the butternut squash, and we all know that I’m completely fascinated with chickpeas, but the orange zest is what really makes this recipe for stuffed butternut squash stand out. When combined with the caramel-like squash, the fresh zest performs a joyful little dance, which contributes to the recipe’s flavour being energetic and lively.
Ways to Use Leftover Squash
- Mash with parmesan and olive oil for a quick, healthy side.
- Lightly scrape off the outer layer with the salt and pepper (this removes the savory-ness), puree, then try swapping it for all or part of the pumpkin puree in any of these recipes.
- Add it to smoothies. Try the squash, a frozen banana, cinnamon, and dates. YUM!
Ingredients
- 2 medium butternut squash about 2 1/2 pounds each
- 2 teaspoons olive oil divided
- 3/4 cup quinoa
- 1 1/2 cups low sodium vegetable broth or chicken broth
- 1 bunch kale stems removed and chopped (about 6 lightly packed cups)
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt plus additional for roasting squash
- 1/2 teaspoon black pepper  plus additional for roasting squash
- 1 can low sodium chickpeas (15 ounces), rinsed and drained
- Zest of 1 orange plus 1 tablespoon fresh orange juice
- 1/3 cup reduced sugar dried cranberries
- Grated Parmesan cheese or crumbled feta cheese, optional
Instructions
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Place a rack in the center of your oven and preheat the  oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
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While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
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In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
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Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.
See Also: Healthy Carrot Cake Bread Recipe
Notes
- IDEAS TO USE THE LEFTOVER SQUASH:
Mash with parmesan and olive oil for a quick, healthy side.
Lightly scrape off the outer layer with the salt and pepper (this removes the savory-ness), puree, then try swapping it for all or part of the pumpkin puree in any of these recipes.
Add it to smoothies. Try the squash, a frozen banana, cinnamon, and dates. YUM!
Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 degree oven, covered, until hot (about 20-30 minutes) or gently in the microwave.
Nutrition :
- Butternut squash is rich in fiber, vitamins A and C, and potassium, supporting overall health and immune function.
- Quinoa adds plant-based protein and essential amino acids, making this dish a nutritious option for vegetarians and vegans.
- Walnuts provide heart-healthy fats and omega-3 fatty acids, while cranberries offer antioxidants and a touch of sweetness without added sugar.
