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Roasted Butternut Squash Boats

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cuisine American

Ingredients
  

  • 1 butternut squash
  • ¼ cup chopped yellow onion
  • 1 cup kale
  • ¼ cup diced tomatoes
  • ¼ cup chopped baby bella mushrooms
  • ½ cup mozzarella cheese
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 380 degrees. Cut your butternut squash in half and dig out the seeds.
  • Place both halves on a baking tray and drizzle the flesh with olive oil. Add salt and pepper, about 1 tsp each, to both halves. Bake for 1 hour.
    Side note: If you want, roast the seeds with the squash for about 30 minutes and eat as a mini appetizer!
  • When the squash has about 10 more minutes, add the chopped onion to a pan and cook over medium heat until translucent, about 2-3 minutes.
  • Add the chopped mushrooms and garlic and cook for 2 more minutes.
  • Add the lemon juice, tomatoes, and kale and cook for another 2 minutes.
  • Add the cheese and cook for 1 minute. Take this mixture off the stove and set aside.
  • Take the squash out of the oven and rake through each half with a fork, adding the flesh to the stovetop mixture. Leave about ½ inch of flesh around the squash boats. Mix all the ingredients together thoroughly and add more salt and pepper to taste.
  • Divide the mixture in half and add each half to the squash boats. Top with some basil and enjoy!
Keyword Gluten-Free, Nut-free