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CookGo
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Savory Stuffed Butternut Squash

Cost $10, save $12

Source: Recommended by CookGo

  • 130 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 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)

STEPS

1

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

2

Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).

3

While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.

4

Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.

5

Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

6

Top each squash evenly with goat cheese and return to the oven for 3 minutes.

7

Garnish with more goat cheese, thyme, or parsley if desired.

NUTRIENTS

Per 1 serving

🔥

1031

Calories

  • 21g
    Protein
  • 146g
    Carbs
  • 49g
    Fats

💡 Tips

To save time, you can bake the squash in advance and reheat it when ready to assemble.Feel free to substitute farro with quinoa or brown rice for a gluten-free alternative.For added crunch, lightly toast the walnuts before adding them to the mixture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.