Stuffed Butternut Squash

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)

This Stuffed Butternut Squash is the epitome of Autumn! With hearty, delicious fall flavors from each ingredient, this dish will surely be a crowd pleaser during this chilly season!



For the squash and filling:

  • One butternut squash
  • Half of a head of kale, chopped
  • 1/2 of a cup of fresh or frozen cranberries
  • Two cans of chickpeas, drained and rinsed (about four cups)

For the sauce:

How to make:

  1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Slice the butternut squash in half lengthwise and scoop out the seeds, then place it face-down onto the parchment paper and bake it for one hour.
  3. While the butternut squash bakes, de-stem and chop the kale and slice the cranberries in half lengthwise, then steam them together for about 15 minutes, or until the kale has wilted.
  4. While the kale and cranberries steam, make the sauce by placing the sauce ingredients into a small pot over medium heat until they are hot and fully combined.
  5. Drain and rinse the chickpeas, then set them aside
  6. Once the butternut squash is done cooking, remove it from the oven, then scoop out the flesh into a bowl, leaving a half-inch rim of flesh in the squash.
  7. Add the kale, cranberries, and chickpeas to the bowl of butternut squash flesh, then mix them all together so that the butternut squash evenly coats each ingredient.
  8. Place the mixture into the butternut squash halves.
  9. Drizzle desired amount of sauce over each stuffed squash half.
  10. Serve and enjoy!

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