Kale, onion and white beans are the base for this succulent squash dish.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

  • Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.

  • For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon.

Reviews (3)

20 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
So good and hearty! Great meal for fall.
Rating: Unrated
My husband I have enjoyed this recipe twice and plan on many more times. The only adjustment we are making is make the initial baking of acorn squash to 1 hour instead of 30 minutes.
Rating: Unrated
This was so good! I made it for my husband and friend, and we all thought the flavors and textures were delicious. I added a little honey and lemon juice, while cooking the onions. I also used pecans, instead of hazelnuts. Acorn squash is hard to come by right now, due to Cali's weather, so I used butternut (cut into four pieces, since they're so big). Definitely adding this recipe to my regulars!!