The turkey isn’t the only one who gets stuffed. This stuffed squash tastes like fall in a bowl, and honestly, we love a good squash recipe.
Ingredients:
- 1 (2-lb.) butternut squash, halved and seeded
- Kosher salt
- 2 Tbsp butter, softened
- 1 Tbsp Field Day brown sugar
- 1 cup Field Day vegetable broth
- 1/2 cup quinoa, rinsed until water runs clear
- 3 cups roughly chopped kale, from 1 bunch
- 1 (15.5-oz.) can Field Day chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
Instructions:
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
- Place squash halves, cut side down, on the prepared baking sheet. Bake for about 30 minutes, until the skin starts to blister in some areas.
- Flip the squash cut-side up and season thoroughly with salt. In a small bowl, mash together the butter and brown sugar, then spread the mixture over the squash. Return to the oven and bake for about 30 minutes more, until caramelized and tender.
- In a small saucepan, combine the broth, quinoa, and a pinch of salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer for 10–15 minutes, until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
- Add kale to a large skillet with 2 tablespoons of water and a pinch of salt. Cook over medium heat, stirring frequently, until wilted, about 3 minutes. Remove from heat and stir in chickpeas, cranberries, pumpkin seeds, and cooked quinoa. Set aside to cool.
- Remove the baked squash from the oven and spoon any pooled sugar syrup over the top. Fill each squash cavity with 1 cup of the quinoa mixture, then pile another cup on top. Repeat with the remaining squash and filling.
- Return to the oven for about 10 minutes, until the filling is warmed through. Serve immediately.
