Stuffed butternut squash with quinoa, kale and cranberries

Photo: Well Plated

Roasted squash halves filled with quinoa, garlicky kale, chickpeas, orange and dried cranberries, then baked again. It's a centerpiece for the vegetarians, and everyone else will want some.

From Erin Clarke at Well Plated · @wellplated

Scooping out some of the roasted squash and folding it into the filling makes it creamy and fills the shells higher.

You need

• 2 medium butternut squash (about 2 1/2 lb each)
• 2 tsp extra-virgin olive oil, divided
• 3/4 cup quinoa
• 1 1/2 cups low-sodium vegetable or chicken broth
• 1 bunch kale, stems removed, chopped (about 6 cups)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more for the squash
• 1/2 tsp black pepper, plus more for the squash
• 1 can (15 oz) chickpeas, rinsed and drained
• Zest of 1 orange plus 1 tbsp juice
• 1/3 cup reduced-sugar dried cranberries
• Grated Parmesan or crumbled feta (optional)

How to make it

1. Heat the oven to 425°F (220°C). Halve the squash, scoop out the seeds and set cut side up on a tray. Drizzle with 1 teaspoon oil, season and roast 45 to 55 minutes, until just tender. Cool, and drop the oven to 375°F (190°C).
2. Meanwhile, bring the broth to a boil, add the quinoa, cover and simmer 12 minutes. Take off the heat and let stand covered 15 minutes, then fluff.
3. Heat the other teaspoon oil in a large skillet over medium and cook the kale until wilted, about 4 minutes. Lower the heat, add the garlic, oregano, salt and pepper and cook 30 seconds. Stir in the chickpeas, orange zest and juice, quinoa and cranberries.
4. Scoop out the squash, leaving a 1/2-inch wall and 3/4-inch base. Chop some of the scooped squash and fold it into the filling.
5. Pile the filling into the shells, top with cheese if using and bake 15 minutes, until hot through.

Written in our own words from Erin Clarke's recipe, with their quantities. The original: Stuffed butternut squash with quinoa, kale and cranberries, Well Plated.

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