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Table Charlotte- Recipes for the Week

Welcome autumn with the taste of butternut squash
Top with cranberries and feta cheese for a jolt
Published Tuesday, September 18, 2018 6:18 pm
by Ashley Mahoney | The Charlotte Post

Butternut squash with cranberries, feta cheese and kale.

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Fall? Is that you? Welcome! We have been waiting for you!

Forget pumpkin spice lattes—it’s basically nothing but syrup. Try the real thing with pumpkins and squash—oh my! Festive food—it’s one of the best parts of the season, but you shouldn’t have to sacrifice your well-being for a taste of fall. Give this stuffed butternut squash a try as we head into autumn. P.S.: Fall officially hits Sept. 22.

Serves 2


1 butternut squash

1 cup dried cranberries

1 tablespoon feta cheese

4 cups kale

2 cups garbanzo beans

1 tablespoon garlic vinaigrette

1 cup quinoa

2 cups water

Dash salt

Dash pepper



Preheat oven to 375 degrees

Slice squash in half

Remove seeds

Add salt and pepper

Place in a large baking dish face down

Add enough water to cover the bottom of the dish (this will keep the squash from burning)

Bake for 35-40 minutes


Bring 2 cups of water and quinoa to a boil

Cover and simmer on low for 15-20 minutes

Fluff with fork when finished

Remove and let stand for five minutes

In a large mixing bowl, massage dressing into kale leaves

Stir in cranberries, garbanzo beans and quinoa

Place desired amount in the hollow part of the squash

Top with feta cheese

Serve and enjoy

Note: you will have leftover kale + quinoa salad. It can serve as a meal on its own. Look at that. Two for the price of one!


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