Savory Stuffed Butternut Squash

Name: Savory Stuffed Butternut Squash
Total time: 95
Yield: 2
Ingredients: 1 butternut squash; 1 tablespoon unsalted butter, cut into pieces; salt and freshly ground black pepper to taste; 3 tablespoons olive oil; 0.33 cup finely diced red onion; 1 clove garlic; 2 cups chopped baby kale; 1 tablespoon smooth Dijon mustard; 4 teaspoons apple cider vinegar; 4 teaspoons maple syrup; 1 teaspoon finely chopped fresh thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon pepper; 0.5 cup cooked farro; 0.33 cup chopped walnuts; 0.5 cup dried cranberries; 2 ounces goat cheese, crumbled; chopped fresh parsley, for garnish

Recipe by Nicole McLaughlin from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

2 servings

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1 butternut squash
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1 tablespoon unsalted butter, cut into pieces
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salt and freshly ground black pepper to taste
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3 tablespoons olive oil
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0.33 cup finely diced red onion
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1 clove garlic
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2 cups chopped baby kale
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1 tablespoon smooth Dijon mustard
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4 teaspoons apple cider vinegar

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4 teaspoons maple syrup
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1 teaspoon finely chopped fresh thyme
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0.5 teaspoon kosher salt
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0.25 teaspoon pepper
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0.5 cup cooked farro
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0.33 cup chopped walnuts
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0.5 cup dried cranberries
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2 ounces goat cheese, crumbled
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chopped fresh parsley, for garnish

Instructions

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).
While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl.
Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.
Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.
Top each squash evenly with goat cheese and return to the oven for 3 minutes.
Garnish with more goat cheese, thyme or parsley if desired.