Stuffed Butternut Squash

Ingredients

1 (2-Ib.) butternut squash, halved and seeded

Kosher salt

2 tbsp. butter, softened

1 tbsp. brown sugar

1 c. vegetable broth

1/2 c. quinoa, rinsed until water runs

clear

3 c. roughly chopped kale, from 1 bunch

1 (15.5-oz.) can chickpeas, drained and rinsed (optional)

1/2 c. dried cranberries

1/4 c. toasted pumpkin seeds

Step 1

Preheat oven to 400°. Line a rimmed baking sheet with foil.

Step 2

Place squash halves, cut side down, on prepared baking sheet. Transfer to oven and bake for about 30 minutes, until skin is starting to blister in some areas.

Step 3

Flip squash cut-side up and season thoroughly with salt. In a small bowl, mash together butter and brown sugar, then use a spoon to spread butter paste all over squash. Return to oven and bake for about 30 minutes more, until squash is caramelized and tender.

Step 4

Meanwhile, in a small saucepan, combine broth, quinoa, and pinch of salt. Bring to a boil over high heat, then cover and reduce heat to medium-low. Simmer for 10 to 15 minutes, until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.

Step 5

Add kale to a large skillet with 2 tablespoons of water and a big pinch of salt. Set over medium heat and cook, stirring frequently, until kale is wilted, about 3 minutes. Remove from heat and stir in chickpeas, cranberries, pumpkin seeds, and cooked quinoa. Set aside to cool.

Step 6

Remove baked squash from oven.

Spoon pooled sugar syrup over squash. Fill cavity with 1 cup of quinoa mixture, then pile another 1 cup on rest of squash. Repeat with remaining squash and filling.

Step 7

Return to oven for about 10 minutes, until filling is warmed through. Serve immediately.