Mee McCormick's Sweet & Savory Stuffed Butternut Squash Recipe - WSMV News 4

Mee McCormick's Sweet & Savory Stuffed Butternut Squash Recipe

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Sweet & Savory Stuffed Butternut Squash Recipe
Ingredients
2 medium butternut squash
2 teaspoons of olive oil, divided
¾ cup of cooked quinoa
1 bunch of kale, stems removed and chopped bite size.
¼ cup of veggie broth or water
2 cloves of minced garlic
½ teaspoon of sea salt
½ teaspoon of crushed red pepper flakes
2 cups of cooked chickpeas or 1 can. Rinse and drain if using a can
1/3 cup of dried cranberries
¼ cup of apple cider vinegar
¼ cup of honey
2 tablespoon of Miso Tamari
Zest of 1 orange
1 tablespoon of fresh orange juice
1/3 cup of dried cranberries

½ cup of crumbled goat cheese
4 pieces of cooked bacon crumbled
Directions
Set oven temperature at 425 degrees. Halve the butternut squash, scoop out the seeds, place squash on baking sheet face up. Drizzle with 1 teaspoon of olive oil and sprinkle lightly with sea salt. Bake for 45 - 55 minutes until squash is soft to touch with a fork. Remove and allow to cool.
Lower oven temperature to 375 degrees.

In a large skillet, over medium heat add 1 tablespoon of olive oil. Add chopped kale & broth - cook until wilted and color is bright green. Lower heat to medium low and add garlic, sea salt, red pepper cook for about 1 minute more. Add in chickpeas, cooked quinoa, cranberries. I like to whisk my apple cider vinegar, tamari, orange zest and orange juice together and then pour over my kale. Add in chickpeas, cooked quinoa, cranberries.
Remove from heat.

Once the squash is cool enough to handle, scoop out enough of the flesh to fill in with your stuffing. I like to leave about ½ inch -thick border around the sides and at least ¾ inch on the bottom. Stuff your squash with your kale quinoa mixture and crumble bacon on top and goat cheese. Bake in the oven at 375 degrees for about 10 minutes - making sure everything is good and hot.
The bacon and goat cheese are optional and perfect for feeding the Vegans in the family!
*Save your scooped out squash left overs and add coconut oil, cinnamon and honey and serve as a dessert!

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