Cozy butternut squash boats

dinner recipes
Written By Anna Luchtefeld

If “cottage” could describe a food, it would be this.

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Key notes

  1. We buy dry beans and, as usual, I do some prep work before cooking with them. Soaking the beans (dried beans) for 12 hours removes complete sugars (reducing gas + bloating), reduces phytates (which block mineral absorption), improves texture (allowing a consistent and creamy texture), and removes toxins (such as lectins). I soak them in a pot with pure water and 1 TBSP of salt per 1 qt of water. You will want to fill the pot 3 inches over the beans as they will absorb and expand. You can simply place a lid on the pot and leave them overnight. I will then strain & cook them in the instant pot, but you can use any method to cook the beans.

  2. Cheese- I like to use homemade mozzarella cheese! But… you can use regular mozzarella, parmesan goat cheese, manchego cheese, or another similar option. The recipe is pretty light on cheese, but you can double it up if you want it to stick together more or just want an overall cheesier dish.

  3. Sautéing your unions and garlic is a must! If you leave them raw, they will overpower the other ingredients and will not fully cook. I like to soften mine on the stove with a little butter until they are just barely starting to brown.

  4. The sausage you use will change the flavor! We like to use breakfast sausage from a local farmer.

  5. Why fresh parsley? Fresh herbs offer more flavor, nutrients, and overall value you to your dish! If you use dried parsley, you’ll need to add the same amount (even though they are dehydrated and smaller per leaf) to get more flavor.

  6. The kale you choose matters. Go for the fresh, whole pieces of kale. If you get pre-cut kale, it tends to include the stalks which will be tough and won’t go well with this dish.

Cozy Butternut squash boats

appliances & kitchen items:

  • cutting board

  • cast iron skillet (or similar item)

  • mixing bowl

  • cheese grater

  • measuring cups (1/3c, 1/4 tsp)

  • parchment paper

  • large cookie sheet or 9x13 pan

  • variety of knives depending on preference

  • spoon to combine ingredients

Ingredients

  • 2 *large butternut squashes

  • 1 lb of sausage

  • 2 cups finely chopped kale (6-8 leaves)

  • 1 onion (white or gold)

  • 4 large cloves of garlic

  • 1/4 cup dried cranberries

  • 1 cup chopped fresh parsley

  • 2 cups black beans (soaked + cooked or canned)

  • 1 TBSP butter (or choice of oil

Instructions

  1. coming soon!

Note: the size of your butternut squash may be different than what I used to measure ingredients. If you have an abundance of mixture left after loading the boats, bake it on the side or leave it as a salad.

Have you made this? Let me know how you like it! Leave a comment or tag me in a photo on instagram!

Anna Luchtefeld