Stuffed Butternut Squash

Versatile quick and easy fall veggie bake! I used what I had on hand for this one - lemme know what variations of stuffed butternut squash you’ve tried and loved. Happy cozy season bbs <3

INGREDIENTS

1 medium-sized butternut squash

1 tablespoon avocado oil

1/2 teaspoon Kashmiri chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon onion salt

Black pepper to taste

A handful of baby kale

1/2 red onion, finely chopped

A handful of mushrooms, sliced

Mike's Hot Honey

Goat cheese

Olive oil

Salt to taste

Nuts of choice, optional

METHOD

Preheat your oven to 400°F and line your baking sheet or pan with parchment paper.

Prep your squash: cut in half, scoop seeds, score the top.

In a small bowl, mix together kashmiri chili powder, garlic powder, cumin, onion salt, and black pepper. Drizzle your avocado oil over the butternut squash halves, and sprinkle the spice mix.

Roast your butternut squash halves, cut side up for ~45 minutes until fork tender.

While your squash is roasting, heat up olive oil in a pan over medium heat. Add the chopped red onion, mushrooms, and baby kale. Sauté until they're tender, season with salt & pepper.

Stuff squash with sautéed veggie mix.

Place the stuffed butternut squash back in the oven for another ~10 minutes. 

When they're out of the oven, add some goat cheese and generously drizzle Mike's Hot Honey on top. Add some nuts for crunch. I opted for a few roasted pecans - deliiish.

Enjoy!