Ingredients
1 (2-lb.) 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
1/2 c. dried cranberries
1/4 c. toasted pumpkin seeds
How to:
Preheat oven to 400°. Line a rimmed baking sheet with foil.
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.
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.
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.
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.
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.
Return to oven for about 10 minutes, until filling is warmed through. Serve immediately.