Stuffed Butternut Squash with Savory Filling

Ingredients List

• 1 butternut squash

• 1 tablespoon unsalted butter, cut into pieces

• salt and freshly ground black pepper to taste

• 3 tablespoons olive oil

• ⅓ cup finely diced red onion

• 1 clove garlic

• 2 cups chopped baby kale

• 1 tablespoon smooth Dijon mustard

• 4 teaspoons apple cider vinegar

• 4 teaspoons maple syrup

• 1 teaspoon finely chopped fresh thyme

• ½ teaspoon kosher salt

• ¼ teaspoon pepper

• ½ cup cooked farro

• ⅓ cup chopped walnuts

• ½ cup dried cranberries

• 2 ounces goat cheese, crumbled

• chopped fresh parsley, for garnish (Optional)

Cooking Instructions

Prepare all the ingredients and preheat your oven to 350°F (175°C).

Slice the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side down, in a 9x13-inch baking dish and pour in 2 cups of water. Roast until the squash is tender and can be easily pierced with a fork, about 1 to 1 ½ hours. Once done, remove from the oven and transfer each half to a rimmed baking sheet lined with parchment or foil. Dot each half with 3 pieces of butter and season with salt and pepper. Increase the oven temperature to 425°F (220°C).

While the squash is baking, heat oil in a skillet over medium-high heat. Add the chopped onion and garlic, cooking for about 1 minute. Add the kale and cook for another minute. Remove from heat and transfer the mixture into a bowl.

Add mustard, vinegar, syrup, thyme, salt, and pepper to the mixture; stir everything together until well combined.

Add farro, walnuts, and cranberries to the kale mixture and toss to combine evenly. Spoon the farro mixture into the two squash halves. Bake for an additional 10 minutes.

Evenly top each squash half with goat cheese and return to the oven for an additional 3 minutes.

Garnish with extra goat cheese, fresh thyme, or parsley, if desired, for added flavor and color.

Nutritional Information (per serving)