Stuffed Butternut Squash (Quinoa, Kale & Bacon)

Stuffed butternut squash cut to show filling of quinoa, bacon, kale.

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5 from 8 votes

Stuffed Butternut Squash (Quinoa, Kale & Bacon)

Full of the goodness of fall, stuffed butternut squash is a noteworthy meal and super nutritious!

Prep Time20

Cook Time1 30

Additional Time10

Total Time2

Course: Main Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Rachel Gurk

Ingredients

1 large butternut squash (about 4 pounds), scrubbed (see note)
2 teaspoons olive oil
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
½ lb. (8 oz.) thick cut bacon, cut into 1-inch pieces
2 cups tightly packed chopped kale
2 cups cooked quinoa (⅔ cup dry, cooked according to package directions)
1 pinch freshly grated nutmeg
1 cup shredded extra sharp cheddar cheese (4 oz.)
1 teaspoon dried thyme ( or 1 tablespoon fresh thyme leaves)
Garnish: thinly sliced green onions (1-2), optional

Instructions

Preheat oven to 425°F. Line medium sized baking sheet with parchment paper.
Cut squash lengthwise and remove seeds. Rub cut sides with olive oil and sprinkle with salt and pepper. Place on parchment paper lined baking sheet cut side down. Roast for 50 to 60 minutes or until the flesh is tender.
1 large butternut squash (about 4 pounds), scrubbed, 2 teaspoons olive oil, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 teaspoon of the bacon grease and sauté kale in bacon grease over medium heat until wilted, about 5 minutes.
½ lb. (8 oz.) thick cut bacon, cut into 1-inch pieces, 2 cups tightly packed chopped kale
When squash is cooked through, remove from oven and reduce oven temperature to 375°F. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges.
Place cooked squash in a large bowl and mash with a fork. Add quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Stuff hollowed out squash shells with the mixture, mounding slightly.
2 cups cooked quinoa, 1 pinch freshly grated nutmeg, 1 cup shredded extra sharp cheddar cheese, 1 teaspoon dried thyme
Bake at 375° for 30 minutes or until heated through and cheese is melted. Take it out of the oven and let cool for 5 to 10 minutes.
Cut into quarters (4 servings total) and serve, garnished with sliced green onions, if desired.
Garnish: thinly sliced green onions (1-2), optional

Video

Notes

Squash: If you prefer, roast 2 small squash to make 4 halves. Other types of winter squash can be stuffed.
Recipe variations: Substitute spinach or another leafy green for kale. Any color quinoa can be used. If desired, substitute cooked rice, brown rice, bulgur, farro, or any cooked grain of your choice. Other types of cheese can be substituted for the cheddar. Try feta, parmesan, or gorgonzola. Instead of bacon, try cooked sausage, chicken sausage links (sliced), or ham.
Vegetarian/vegan: Omit bacon for a vegetarian dish and use a non-dairy cheese substitute or omit cheese for a vegan dish.
Storage & reheating: Store leftovers covered and refrigerated for up to 3 days or freeze for up to one month. If frozen, thaw overnight in the fridge before reheating. To reheat, microwave in one minute increments until heated through. Or heat in the oven at 350°F until heated through.

Nutrition

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