This awesome fall recipe combines incredibly nutritious and delicious flavors like butternut squash, kale, pomegranate, walnuts, and quinoa. Use the full recipe for family gatherings or halve it for dinner anytime! It tastes even better than it looks! |

Vegan Kale, Quinoa, and Pomegranate Stuffed Butternut Squash

Course Side Dish
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 people
Author Arkaidy


  • 2 medium butternut squashes
  • 1 seeded pomegranate about 1 1/4 cups
  • 1 cup uncooked quinoa any variety
  • 4 cups fresh kale chopped
  • 1 medium orange juice and zest
  • 2 cups vegetable broth/stock
  • 1 cup walnuts chopped
  • 1 tbsp good oil like olive or avocado
  • 3 cloves fresh garlic minced
  • 3 tsps fresh rosemary chopped
  • 1/2 tsp salt or to taste
  • 1/4 tsp allspice
  • 1/4 tsp black pepper
  • 1 tsp garlic powder


  1. Wash up your squashes, cut them in half lengthwise, and scoop out the seeds and “guts”.

  2. Arrange your butternut squashes on a lined baking sheet and coat the cut sides with a tablespoon or less of a good oil like olive or avocado.

    Sprinkle with salt, pepper, and a teaspoon of fresh chopped rosemary. Building that flavor right form the start is going to make this a decadent dish!

  3. Roast in your preheated oven for about 40 minutes. During this time, we’ll put together the filling.

    In a medium saucepan, combine 2 cups of vegetable broth with the zest and juice of 1/2 an orange (reserve the other half for later).

    Also add in 1 tsp. of salt and 1 tsp. of fresh chopped rosemary and bring to a boil. Add in 1 cup of quinoa. 

    Reduce heat, cover, and simmer on low for 10 minutes.

  4. After 10 minutes, stir your quinoa and ad in your chopped kale. Recover and remove from heat, letting sit for about 5-10 more minutes to absorb the remainder of the liquid and to steam the kale.

  5. Now your beautiful, delicious, fragrantly roasted butternut squash is ready to come out of the oven.

    Let it cool slightly, then scoop out the insides with a spoon and into a bowl. leave about an inch of squash around the edge of the skins.

  6. Use your spoon to cut up the squash in your bowl a little bit for stuffing-friendly pieces.

    Add the squash and your pomegranate to the pot with your kale and quinoa.

  7. Also add in your garlic, chopped walnuts, allspice, the rest of your orange zest and juice, garlic powder, and a final teaspoon of fresh chopped rosemary! 

  8. Mix it all up and taste test.

    You shouldn't need more salt, but let your tastes be your guide.

  9. Stuff your squashes with your mixture and top with a 1/2 cup of chopped walnuts.

    Return to the oven for about 20 minutes to unify and become one!

  10. Remove from oven and let cool slightly.

  11. Top with remaining 1/4 cup of pomegranate and another teaspoon of rosemary - and watch your dinner guests wow over this amazingly delicious and nutritious dish!

Recipe Notes

This recipe can also work with acorn, spaghetti, or any other "stuffable" squash.

This recipe calls for 2 equal sized butternut squashes. You can easily halve the recipe if you want to make just one.