Stuffed Butternut Squash


  • 1 Butternut Squash
  • 2-3 cups Kale
  • 1/2 Onion
  • 1 clove Garlic
  • 1 cup uncooked Quinoa
  • 2 cups Vegetable Stock
  • 1/4 cup Raisins
  • Salt and Pepper
  • Optional: Vegan Cheese
  • Salt and Pepper
  • Vegetable Oil


Preheat the oven to 190C

Cut the squash lengthways and remove the seeds.

Lightly rub the squash with oil, and season with salt and pepper.

Roast for 40-50 minutes, until the flesh is tender

Meanwhile slice the onion, mince the garlic and chop the kale small.

Saute the onion, garlic and kale, until wilted then set aside.

Bring 2 cups of stock to the boil and add the quinoa. Simmer for 15-20 minutes until all liquid is absorbed and quinoa is light and fluffy.

When the squash is cooked remove from the oven and let it cool slightly, enough to be able to handle.

Scoop out the flesh off the butternut squash, leaving a cm border around the edges.

Cube or mash the scooped out squash in a bowl and mix together with the quinoa, kale mixture, and raisins.

Fill the hollowed out squash with the mixture.

Optional: Cover with grated vegan cheese and bake for a further 15-20 minutes until the cheese is melted.