The Forked Spoon · by Jessica Randhawa★ 5.0 (1)
Stuffed Butternut Squash
NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 12%
CARBS 52G55% OF CAL
9G FIBER24G OTHER18G TOTAL SUGAR
FAT 19G47% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash halves filled with quinoa, kale, apples, cranberries, and pecans. A festive, naturally gluten-free vegetarian main.
mainamericanbowl🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freelow lactosevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash
- 2 tablespoon olive oil
- salt and pepper (to season)
- 2 tablespoon salted butter (or olive oil for dairy-free & vegan)
- 1 medium apple (cored and diced)
- ½ white onion (finely diced)
- 1 cup chopped kale
- 2 cloves garlic (minced)
- ¼ cup vegetable or chicken broth
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon ground cinnamon
- 1 cup cooked quinoa
- feta cheese (for serving, optional (not vegan or dairy-free))
At a glance
PER SERVING · TIME 90M
CAL 19%·PRO 12%
CARBS 52G55% OF CAL
9G FIBER24G OTHER18G TOTAL SUGAR
FAT 19G47% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 231mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 942mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.