Recipe: Stuffed butternut squash

Bring the colors of fall to your kitchen table. With tart cranberries and crunchy kale, this stuffed butternut squash will brighten your smile and your next autumn potluck!

Quinoa. Rich in fiber, this grain may also lower your risk of diabetes.
Kale. Vitamins A and C in kale contribute to healthy teeth and gums.
Cranberries. Cranberries control acids in your mouth and can prevent cavities.

Ingredients:

2 medium butternut squash

1 bunch chopped kale

1 ½ cups chicken broth

1 ½ cups rinsed chickpeas

1 cup grated parmesan cheese

¾ cup uncooked quinoa

⅓ cup fresh cranberries

2 tablespoons olive oil

1 tablespoon orange juice

1 teaspoon dried oregano

2 cloves minced garlic

Kosher salt, to taste

Black pepper, to taste

Zest of 1 orange

Directions:

Preheat oven to 425 F. Cut butternut squash in half and remove seeds. Arrange butternut squash with the cut side up on a baking sheet. Drizzle 1 tablespoon olive oil on squash and sprinkle with salt and pepper. Bake 50 minutes or until squash is tender.
While the squash is baking, bring broth to a boil in a small saucepan and add chickpeas. Once boiling starts again, reduce heat, cover and simmer for 12 minutes.
Remove broth and chickpeas from stovetop and let sit for 15 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add dry kale to skillet and cook until wilted, then reduce heat to medium low. Add in garlic, oregano, salt and pepper. Cook 30 seconds or until fragrant. Stir in cooked quinoa, cranberries, chickpeas, orange zest and orange juice.
Remove squash from oven once tender. Allow squash to cool for 15 minutes and reduce oven temperature to 375 F.
Once the squash is cool enough to handle, scoop out some of the flesh to make room for the filling. Add the filling and then bake at 375 F for 10 minutes.
After 10 minutes, remove squash from oven. Sprinkle with parmesan cheese and serve warm.
Enjoy!