ButterNut in my Mouth Squash Boats

Serves 4



2 medium butternut squashes

2 teaspoons olive oil

3/4 cup quinoa

1 1/2 cups vegetable broth

1 bunch kale, stems removed and chopped (about 6 cups)

2 cloves garlic, minced

Zest of 1 orange

1 1/2 tablespoons fresh orange juice

1 small apple, diced

1/3 cup dried cranberries

3/4 cup crumbled feta cheese

Salt and pepper


To prep for this fall favorite, pre-heat your oven to a steamy 425 degrees. Slice your squash in half, and remove its seedy insides – they’ll only cause you trouble. Oil them up with a teaspoon of olive oil and hit it with some salt n’ peppa like it’s 1993. Pop both halves (cut side up) on a rack in the middle of your oven and, just like a peen in a steam room, it will start to soften. Fall isn’t just for spooning, it’s for forking too so give those ‘nuts a poke with your fork (about 45-55 minutes) and make sure they’re nice and tender before taking them out to cool. Turn down your oven to 375 degrees to prep for Round 2.

Since you’re used to having your hands full, it’s time to start prepping the quinoa. Grab your vegetable broth and bring it to a boil in a small saucepan. Add the quinoa and when it starts to boil again, turn it down and let it simmer for prime foreplay time: 10-15 minutes (or until that broth is all soaked up). Remove the quinoa from heat and let it sit covered for 15 minutes. Ever heard of fluffing? Well, now’s your chance! Grab that fork, fluff it up and leave it waiting for what’s to come later.

Now is when we spice things up a bit. Put the remaining oil in a skillet and heat it up on medium heat. Add kale and cook until soft and wilted (literally the only time we’ll be celebrating something getting soft). Turn the heat to medium-low and add spice that shit up. Throw in the garlic, salt, and pepper, and cook another 30 seconds.  

Fruit doesn’t just taste good, it makes your salad taste good, so mix your orange juice, orange zest, apples, cranberries, kale and quinoa in a large bowl until combined evenly.

You might be too hot to handle, but make sure your squash isn’t before getting handsy with it. Scoop out the squash until there’s a half inch layer left on the bottom and the sides – inches really DO matter. Finally, it’s time to get stuffed. Add your kale and quinoa filling back into the squash. Pop these stuffed ‘nuts back into the oven at 375 degrees until they’re hot and ready to nut (it’s been a long foreplay so it should only take about 10 minutes). Top with feta crumbles, serve warm, and open wide.