Stuffed Butternut Squash With Kielbasa + Maitake Mushrooms
This dish is seasonal yet adds an unexpected flavor kick!
Ingredients
- 1 Large Butternut Squash Remember 1 squash will serve about 4 people. Half lengthwise, seeded.
- 1 tbsp Olive Oil
- 1/2 tsp Sea Salt
- Freshly Ground Pepper
- 1/2 cup Quinoa The stuffing starts here!
- 1.5 cups Water or broth For cooking the quinoa
- 1 tbsp Olive Oil
- 1/2 lb Kielbasa Sausage Again, adjust according to however many stuffed squashes you plan on making
- 2 cups Maitake Mushrooms Maitake just happen to be my favorite type of mushroom due to their immune-enhancing factors, but feel free to substitute any kind of shrooms!
- 2 cloves Garlic Minced.
- 1/2 tsp Sea Salt Plus more to taste.
- 1.5 cups Dinosaur Kale Loosely packed and shredded.
- 1/4 cup Dried Cranberries
- 1 tbsp Chopped Fresh Thyme
- Freshly Ground Pepper To Taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
- Bake The Squash. Spray the cut sides of the squash with EVOO and sprinkle sea salt + pepper. Place them cut-side down on baking sheet and bake for 15 minutes, then flip and bake another 30-40 minutes until fork tender.
- Make The Quinoa While Squash Bakes. I used my Instant Pot to cook the quinoa, but if you don't have one follow these intstructions: In a small lidded saucepan, combine the quinoa, cooking liquid and salt and place over high heat Bring to a boil, turn the heat down to low and simmer for 15-25 minutes, basically until tender and cooked. Fluff and set aside.
- Heat 1 TBSP EVOO in a medium skillet over medium heat. Finely dice the kielbasa or slice - your choice. I have done both. Cook until lightly browned.
- Add the mushrooms, garlic, and a pinch of salt - cook, stirring regularly until the mushrooms are soft (about 2-3 minutes for me). Stire in the kale, and cook until wilted, again about 2-3 minutes.
- Add the cranberries and 1 TBSP of the chopped thyme and stire to combine. Season with S+P and remove from the heat. Toss with the fluffed quinoa.
- Once the squash is done, set aside until it is cool enough to handle.
- Cupping the sides of the squash with one hand so that it doesn't tear, spoon out some of the flesh, leaving about 3/4" border around the sides and bottom.
- Dice the remaining squash in small pieces and mix with the quinoa and sausage.
- Divide the sausage mixture between the hollowed out squash halves and fill to the top, mounding in the middle if there is extra. Return to the oven and cook an additional 5 minutes.
- Arrange on your party platter and enjoy!