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Hearty Vegan Stuffed Butternut Squash

  • Author: Chef Serena Poon
  • Total Time: 1 hour 25 minutes
  • Yield: 4


2 ea medium butternut squash, halved, seeds removed
4 tsp avocado oil
2 tsp extra virgin olive oil
1 C tri-colored quinoa (any other quinoa is fine too)
1 1/3 C vegetable broth, homemade or low sodium
1 bunch curly kale, stems removed, leaves rough chopped
2 ea fresh thyme sprigs
½ tsp pink Himalayan salt or sea salt, to taste
½ tsp freshly ground black pepper, to taste
¼ tsp fresh ground white pepper, to taste (optional)
15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
1 ea medium orange, zested
½ each juice of half of the zested orange above
1/3 C fresh pomegranate seeds
¼ C pine nuts (raw or toasted, optional)


Pre-heat oven to 425F, place rack in the middle of the oven
Arrange the butternut squash halves, cut side up on an unlined sheet pan
Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
Bake uncovered for 55-60minutes, or until fork tender.

  • Prep Time: 10
  • Cook Time: 75