Quinoa Stuffed Butternut Squash with Cranberries and Kale
Whether you serve it for a weeknight dinner or a vegetarian Thanksgiving option, this Quinoa Stuffed Butternut Squash with Cranberries and Kale is guaranteed to please! It’s satisfying and jam-packed (literally!) with fall flavors.
5 Star Review
“The recipe is amazing! So easy to follow and outstanding results. My husband and I both loved it!”
— Heidi —
The Making of a Healthy Quinoa Stuffed Butternut Squash Recipe
This vegetarian stuffed butternut squash recipe is a shining example of the sort of healthy, but cozy fare I crave.
It’s packed with all of the nourishing ingredients my body needs, but it still leaves me feeling warm, toasty, and satisfied in a way that salad alone does not.
Stuffing vegetables like Stuffed Artichokes always gives me that feeling!
Yes, I love the combination of cranberries and kale with the butternut squash, and we know I’m obsessed with chickpeas, but what truly makes this stuffed butternut squash recipe shine is the orange zest.
The fresh zest does a happy little dance with the caramel-y squash, and it makes the recipe taste vibrant and alive.
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!
How to Store and Reheat Stuffed Butternut Squash
- To Store. Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Reheat in a 350 degree oven, covered, until hot (about 20-30 minutes) or gently in the microwave.
- One of my favorite parts of this stuffed butternut squash recipe is its reheatability. We ate half of the recipe for dinner, then I devoured the leftovers for lunch later in the week.
More Delicious Squash Recipes
- Butternut Squash Pasta with Sausage and Kale
- Sausage Stuffed Acorn Squash
- Spaghetti Squash Lasagna
- Roasted Spaghetti Squash with Parmesan and Mushrooms
- Butternut Squash Apple Soup
- And, all these other Healthy Butternut Squash Recipes!
Wishing you all a nourishing mid-week boost of the coziest, yummiest, stuffed butternut squash-iest kind!
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Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas
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Ingredients
- 2 medium butternut squash about 2 1/2 pounds each
- 2 teaspoons extra-virgin olive oil divided
- ¾ cup quinoa
- 1 ½ 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
- ½ teaspoon kosher salt plus additional for roasting squash
- ½ teaspoon ground 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
- ⅓ 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.
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.
