Stuffed Honeynut Squash

Let me introduce you to honeynut squash: a cross between butternut and buttercup squash that is perfectly sweet and comforting. I recently discovered honeynut squash from Wishbone Kitchen and knew I immediately had to try. It’s a really subtly sweet taste that was perfect for this recipe. Next time, I want to try it with butter and cinnamon 🤤

Ingredients:

- 2 honeynut squash

- 2 cups chopped kale

- 2 cups cooked quinoa

- 1 can chickpeas, roasted at 425 until crispy

- 1/2 cup pomegranate seeds

- 1/2 cup pumpkin seeds

- 1/2 cup feta

For the dressing:

- 1/3 cup tahini

- 1 Tbsp lemon juice

- 1 Tbsp maple syrup

- 2 tsp Dijon mustard

- 1 tsp garlic powder

- Salt and pepper

- 2 Tbsp water

Method:

1. Wash the honey-nut squash, cut it in half, and deseed. Drizzle with olive oil and a pinch of salt and pepper

2. Roast the squash open side up for 35 minutes at 400 F

3. While the squash is roasting, cook your quinoa according to package directions

4. Assemble your stuffing mixture with your chopped kale (massaged in olive oil for 3 min), cooked quinoa, pomegranate seeds, roasted chickpeas, pumpkin seeds, and feta. Combine all of the dressing ingredients in a mason jar and shake well. Toss your salad with the dressing to combine

5. When the squash is done, top it with your tossed salad and finish with some fig glaze!