Baked Stuffed Butternut Squash


Serves 2

  • Butternut Squash
  • 1 cup of Kidney Beans (you can use a can)
  • 1 cup of black beans (you can use a can)
  • 1 onion
  • 3 cloves of garlic
  • 1 red pepper
  • 1 orange pepper
  • 1 bunch of chopped Kale
  • 3 ounces of goat cheese
  • 2 cups of cauliflower
  • 2 cups of broccoli
  • Olive oil (we use our Olives En Folie extra virgin!)
  • Cayenne Pepper
  • Salt and Pepper
  • Zest of one lemon

Preheat oven to 350 degrees.  Line a sheet pan with parchment paper and place squash on sheet pan. (I roast mine whole)  Roast for one hour or until tender (there should be no resistance when you insert a knife through the flesh)

Mince garlic and dice onions.  In a large saute pan put in three tablespoons of extra virgin olive oil and add garlic to cold pan.  Slowly heat the olive oil and when it is fragrant add the onions and cook until translucent.  Add in Kale. 

Cut the cauliflower and broccoli into florets. Toss with olive oil, salt, pepper and cayenne pepper.  Place on a sheet pan and put in the oven when the squash has been cooking for 15 minutes.  They will roast for 45 minutes and come out at the same time as the squash.

Dice the peppers and add to the saute pan.  Cook until wilted and add the beans (If you are using canned beans rinse thoroughly and strain) Cook until heated through.

Remove the squash from the oven and cut in half lengthwise.  Remove most of the flesh and add to the saute pan with the peppers and beans.  Stir to combine.  Keep the squash shell for presentation!  Remove cauliflower and broccoli from the oven

Fill the squash shell with peppers, beans and squash flesh.  Top with crumbled goat cheese.

Place roasted cauliflower and broccoli on either side of squash.   Zest lemon over squash and serve.