Roasted Stuffed Honeynut Squash, Vegan & Gluten-Free
After such a hot summer, I’m so excited that the weather has finally cooled down! It actually feels like fall (although our weather here in the Northeast is supposed to get hot again…wah!), and I’m already in full-on warm sweater/thick socks/pumpkin spice candles burning cozy mode. I may be jumping the gun, but fall is just my favorite season!
Needless to say, I was beyond excited to see the first appearance of fall squash at the market this past week! I’m a lover of all varieties of squash (actually I usually say that kabocha is my favorite), but spotting honeynut squash is always extra exciting since it’s one of the less common varieties at the markets and stores. If you aren’t familiar with honeynut squash, it looks and tastes just like a baby version of butternut. I love it because the size lends itself perfectly to individual servings, and what’s cuter for fall than an entire baby sized squash on your plate?
Today I’m sharing one of the easiest ways to turn honeynut squash into a full meal: Vegan & Gluten-Free Roasted Stuffed Honeynut Squash. The stuffing is made with quinoa and chickpeas so it’s packed with protein and fiber, plus we’ve got kale thrown in for our green veggie and raisins for a hint of sweetness. I kept the seasonings super light and just used salt and pepper to really bring out the natural sweetness of the squash, but you can also jazz up the stuffing by throwing in fresh or dried rosemary, thyme or whatever sounds good to you!
I know it’s a little early to be thinking about Thanksgiving, but I have to say that this recipe would make a perfect Thanksgiving centerpiece! Imagine a long plate filled with these babies and a rainbow of roasted vegetables on the side? So pretty and festive! Ok, let’s get to the recipe!
- 4 honeynut squashes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 packed cups kale, shredded
- 2 cups cooked quinoa (see recipe below)
- 1½ cups cooked (or one 15-ounce can, rinsed and drained) chickpeas
- ¼ cup raisins
- salt and pepper to taste
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- Slice the squash in half lengthwise. Use a spoon to scoop out the seeds. Place the squash on the baking sheet (sliced side up) and brush with 1 tablespoon olive oil.
- Bake for 35-45 minutes, until the squash is tender when poked with a fork.
- While the squash bakes, prepare the stuffing. Heat 1 tablespoon of olive oil at medium-high in a large pan. Add the onion and garlic and saute for 5-7 minutes, until the onions are translucent. Turn the heat down to medium and add the kale, sautéing until the kale wilts (2-3 minutes). Add the quinoa, chickpeas and raisins and stir until everything is warm. Season with salt and pepper.
- To serve, spoon as much of the stuffing that will fit into the hollow part of the squash as you can, and serve the remainder on the side.
- 1 cup quinoa
- 2¼ cups water or vegetable broth
- Dash of salt
- Use a fine-mesh strainer to rinse the quinoa under running water (this removes the quinoa’s coating, making it less bitter).
- In a medium pot, bring the water or vegetable broth to a boil over high heat. Add the quinoa and salt, reduce the heat to low, cover, and simmer for 15 minutes.
- Turn the heat off and let the quinoa sit for 5 minutes before serving. If you are not using the quinoa right away, store it in an airtight container in the refrigerator for up to 4 days.
