Butternut Squash Stuffed with Quinoa, Kale and Cranberries

This recipe is super easy, nourishing and very tasty.


2 butternut squash

¾ cup quinoa

1 bunch chopped kale, stems removed

1 454ml can chickpeas

Zest of one orange plus 1tbsp orange juice

2 tsp olive oil, divided

11/2 cups vegetable broth

1tsp dried oregano

1/2tsp each of salt and pepper

1/3 cup dried cranberries

2 cloves minced garlic

Grated parmesan cheese


  1. Preheat oven to 220°C. Cut the butternut squash in half, scoop out the seeds and arrange on a baking tray with cut sides up. Drizzle over one teaspoon of olive oil and season with salt and pepper. Bake for 45 to 55 minutes until fork tender. Remove from oven and allow to cool.
  2. Reduce oven temperature to 190°C. Bring broth to boil in a small saucepan, add quinoa and simmer for about 12 minutes until broth is absorbed. Cover and allow to sit for fifteen minutes, then fluff with a fork.
  3. Heat remaining oil in a large skillet, add kale and cook for 4 minutes until wilted. Add oregano, garlic, salt and pepper, then stir in chickpeas, quinoa, orange juice, zest, and cranberries.
  4. Scoop out cooled squash, leaving a 1-2cm border and stuff with quinoa and kale mixture. Bake for ten minutes, serve hot sprinkled with cheese.

Serves 4