In addition to being the ideal outstanding main dish for the vegetarian at your holiday meal, this stuffed butternut squash is so robust and flavorful that meat eaters would also like it.
| Prep Time: | 20 mins |
| Bake Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 2 |
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)
Instructions
- Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
- Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9×13-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).
- 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.
- Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
- Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
- Top each squash evenly with goat cheese and return to the oven for 3 minutes.
- Garnish with more goat cheese, thyme or parsley if desired.