Recipe: Stuffed Butternut Squash Boats

These look gourmet… but they’re secretly SO easy! High-fiber, vegetarian-friendly, and perfect for a cozy Thanksgiving side that feels impressive without the stress 😮‍💨

I load my stuffed butternut squash boats with quinoa, kale, chickpea, spices, and dried cranberries for that sweet-savory holiday vibe. AND the extra squash you scoop out? Mix it back in or turn it into a silky mash. Zero waste, just a bonus 😌

Save this, your future self will thank you! 😇

If you try this for your Thanksgiving menu (or your weekly meal prep), tag me! I love seeing your creations!

INGREDIENTS

2 medium butternut squash (around 2½ lbs each)

2–3 teaspoons olive oil, divided

¾ cup quinoa

1 ½ cups vegetable or chicken broth

1 small bunch kale, stems removed + chopped (about 5–6 cups)

2–3 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon kosher salt, plus more for roasting

½ teaspoon black pepper, plus more for roasting

1 can chickpeas, rinsed & drained

Zest of half an orange + 2 tablespoons orange juice

¼ cup dried cranberries

¼ cup pumpkin seeds (Optional)

Feta, goat cheese, or shaved parmesan (optional)

INSTRUCTIONS

1. Roast the squash: Preheat oven to 425°F. Slice the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with 1–1½ tsp olive oil, season with salt and pepper, and roast for 40–50 minutes, or until the center is fork-tender.

2. Cook the quinoa: Bring broth to a boil. Add quinoa, lower heat, cover, and simmer for 12 minutes. Turn off heat and let sit (covered) for 10–15 minutes. Fluff with a fork.

3. Build the filling: Heat the remaining oil in a skillet over medium heat. Add kale and sauté until softened, about 3–4 minutes. Lower the heat, then add garlic, thyme, salt, and pepper. Cook about 30 seconds. Stir in chickpeas, orange zest, orange juice, quinoa, dried cranberries, and pepitas for added texture.

4. Prepare the squash boats: Once cooled slightly, scoop out some of the squash flesh, leaving a border around the edges. You can fold some of that extra squash back into the filling to make it heartier (or save it for a mash or soup).

5. Stuff + bake: Spoon the filling into each squash half. Reduce oven to 375°F and bake for 10 minutes, just until heated through. Top with cheese if using and serve warm.