Kabocha Squash Stuffed With Brussels Sprouts, Kale

Name: Kabocha Squash Stuffed With Brussels Sprouts, Kale And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots, chopped; 3 cloves garlic, minced; 1 small fennel bulb, trimmed, cored and thinly sliced; 8 ounces Brussels sprouts, trimmed and halved; 1 pound kale, tough stems removed, cut into 1 inch pieces; 2 cups vegetable broth, low sodium or no-salt-added; 1 tablespoon fresh chopped sage; 1 teaspoon dried rosemary, crushed; 1/8 teaspoon black pepper; 1/3 cup chopped unsweetened, unsulfured dried cherries; 1 kabocha squash (3-4 pounds)*; 1/4 cup chopped pecans

Servings: persons

3 shallots, chopped
3 cloves garlic, minced
1 small fennel bulb, trimmed, cored and thinly sliced
8 ounces Brussels sprouts, trimmed and halved
1 pound kale, tough stems removed, cut into 1 inch pieces
2 cups vegetable broth, low sodium or no-salt-added
1 tablespoon fresh chopped sage
1 teaspoon dried rosemary, crushed
1/8 teaspoon black pepper
1/3 cup chopped unsweetened, unsulfured dried cherries
1 kabocha squash (3-4 pounds)*
1/4 cup chopped pecans

1
Preheat oven to 350 F.
2
Heat 1/8 cup water in a large pot, add shallots and garlic and saute until tender, about 4 minutes. Add fennel, Brussels sprouts, kale, vegetable broth, sage, rosemary and black pepper. Bring to boiling, reduce heat. Simmer, covered, about 10 minutes or until vegetables are nearly tender. Add dried cherries.
3
Cut top of squash around stem to make lid. Scoop out seeds and stringy pulp. Fill squash with stew, then top with lid.
4
Place on parchment lined baking sheet. Bake 1 1/2 to 2 hours or until squash is tender enough to be easily pierced with a knife. Remove from oven. Let sit for 5 minutes.
5
Scoop stew along with squash into bowls. Top with chopped pecans.
6
* a sugar pie or cheese pumpkin can also be used.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 shallots, chopped, 3 cloves garlic, minced, 1 small fennel bulb, trimmed, cored and thinly sliced, 8 ounces Brussels sprouts, trimmed and halved, and more.

Yes, Kabocha Squash Stuffed With Brussels Sprouts, Kale And Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kabocha Squash Stuffed With Brussels Sprouts, Kale And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions