Ingredients:

  • 2 medium butternut squash (approx. 2 lbs / 900g each), halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked quinoa or wild rice
  • 2 cups vegetable broth
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (60g) chopped kale or Swiss chard
  • 1/2 cup (80g) dried cranberries
  • 1 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp melted vegan butter or olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds to create a clean cavity.
  2. Brush the squash flesh with olive oil and sprinkle with salt and pepper. Place squash cut-side down on a parchment-lined baking sheet and roast for 40–45 minutes until tender.
  3. Rinse quinoa or wild rice under cold water. Combine grains and vegetable broth in a saucepan, bring to a boil, then reduce to low, cover, and simmer until liquid is absorbed (15 mins for quinoa, 45 mins for wild rice). Let sit covered for 5 minutes before fluffing.
  4. Heat olive oil in a skillet over medium heat; sauté diced onion until translucent (about 5 mins), then stir in minced garlic for 1 minute.
  5. Add chickpeas, kale, and dried cranberries to the skillet. Stir until kale has wilted and chickpeas are slightly browned.
  6. Stir in the miso paste and lemon juice, mixing thoroughly to coat the vegetables.
  7. Fold the cooked grains into the skillet mixture until fully incorporated.
  8. Flip roasted squash halves right-side up and heap the filling into the cavities, pressing down slightly.
  9. Whisk maple syrup and melted vegan butter together, then brush over the top of the stuffing and the edges of the squash.
  10. Return the stuffed squash to the oven for 10–15 minutes until heated through and glazed.