CHEFIT: STUFFED BUTTERNUT SQUASH

Fall and winter produce really shines in the month of December and this recipe highlights some of the most delicious foods in season. Butternut squash makes for the perfect vessel for one of the other great winter vegetables, kale! This vegan holiday option is full of flavor and texture that will make anyone eating at your holiday table happy to be there. This dish is packed with plenty of fiber and plant-based protein to keep you feeling full longer.

INGREDIENTS:

1 butternut squash cut in half lengthwise
2 tablespoons olive oil, divided
Salt and pepper, to taste
2 cups cooked quinoa
4 cloves garlic, minced
2 cups chopped kale
1 15oz can cannellini beans, drained and rinsed
1/4 cup dried cranberries

PREPARATION:

Preheat oven to 375 degrees and cut butternut squash in half lengthwise. Scoop out the seeds and brush with 1 tablespoon of olive oil. Sprinkle with salt and pepper then bake for 45-55 minutes or until easily pierced with a fork.

Meanwhile, heat 1 tablespoon of olive oil in a sauté pan. Add garlic and kale to the pan and cook over medium-low heat until the kale has wilted about 5-8 minutes. Add the white beans, quinoa, and cranberries to the pan to heat through. Season mixture with salt and pepper to taste.