Stuffed Butternut Squash with Chickpeas & Cranberries


Stuffed Butternut Squash with Chickpeas & Cranberries


2 medium sized butternut squash 

2 tsp. olive oil 

Salt and pepper to taste

140g quinoa

350ml chicken stock 

1 bunch kale, stems removed and chopped

1 can chickpeas, rinsed and drained

2 cloves garlic, minced

Juice of 1 orange

Zest of 1 orange 

1 tsp. dried oregano

Handful of cranberries

Parmesan cheese, grated 


Slice the butternut squash in half and scoop out the seeds

Lie on a baking tray with the centres up

Drizzle with 1 tsp. of the olive oil and sprinkle with salt and pepper as desired

Bake in a pre-heated oven at 220°C for about 45-50 minutes until the squash is tender

Turn down the oven to 190°C and remove from the oven, allowing to cool before scooping out some of the flesh to make room for the filling

Boil the chicken stock in a small saucepan and add the quinoa reduce the heat and simmer for about 10-12 minutes until the stock is almost all absorbed. Remove from the hob and leave for 10 minutes

Mix with a fork until fluffy

In a large fry pan heat 1 tsp of olive oil. Add the kale and cook until wilted.

Add the garlic, oregano, salt and pepper as desired, chickpeas, orange zest, orange juice, cooked quinoa, and cranberries and mix together for a few minutes

Add the filling to the insides of the squash and place back into the oven for 10 minutes

Remove from the oven, sprinkle with the parmesan and serve

Products Used

KitchenCraft Lemon Zester

KitchenCraft 2 in 1 Citrus Reamer & Zester

KitchenCraft Non-Stick Eco 28cm Fry pan

KitchenCraft Stainless Steel 12cm Extra Deep Saucepan

KitchenCraft World of Flavours Italian Stainless Steel Parmesan