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Ingredients
- 2 medium butternut squash - sliced in half (lengthwise) and seeds removed
- 3 tbsp olive oil - divided
- sea salt + pepper
- 1/2 cup quinoa
- 1/2 large yellow onion - diced
- 8 oz Crimini mushrooms - chopped
- 2 cups fresh kale - stems removed and chopped
- 1/2 tsp thyme
- 1 tbsp ground sage
- 1/4 tsp garlic powder
- 1/4 cup dried cranberries
Ingredients
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Instructions
- Preheat the oven to 425 degrees F. Rub the butternut squash with 1 tbsp of olive oil and sprinkle with sea salt and pepper. Place the butternut squash open side down on a parchment-lined baking sheet and roast for about 30-40 minutes, or until tender. Remove from oven and let cool. Reduce oven temperature to 375 degrees F.
- While the butternut squash is roasting, prepare the quinoa according to the package directions.
- To make the filling, in a large sauté pan, heat 2 tbsp of olive oil over medium-high heat. Add onion and mushrooms and sauté for 5 minutes. Add kale, thyme, sage, garlic powder, salt, and pepper and sauté until kale is wilted - about 3 minutes. Add cranberries and cooked quinoa and cook for another few minutes until well mixed.
- Once squash is cool, scoop out the flesh, leaving about a 3/4 inch boarder around the sides and the bottom. Add the squash to the stuffing and mix well. Scoop mixture into squash and bake for another 10 minutes. Serve warm.