Quinoa Stuffed Acorn Squash

Preheat the oven to 400°F. Trim just the very bottom away from the acorn squash so that it can stand up on the cutting board. Halve by cutting, from the top down, close to the center of the squash. Scoop out any seeds. Place squash on a baking sheet and rub each half with 1 tsp vegetable oil and sprinkle with salt and pepper. Roast until tender and can easily be pierced with a knife, 30 to 35 minutes.

Combine the red quinoa, 1 ¼ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Remove the pits from the dates and chop the fruit. Roughly chop the walnuts. Destem the kale and roughly chop the leaves. Peel and thinly slice the shallot.

Place the large nonstick skillet over medium heat and add the butter. Once melted, add the chopped dates, walnuts, and a pinch of salt. Cook, stirring occasionally, until the nuts are toasted, about 1 to 2 minutes. Transfer the walnut date butter to a bowl and cover to keep warm.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the sliced shallot and a pinch of salt and pepper. Cook until softened, about 2 to 3 minutes. Add the chopped kale and cook until wilted, about 2 to 3 minutes. Add the cooked red quinoa and white balsamic vinegar the skillet and stir well to combine.

Set the roasted squash halves cut side up on large plates. Stuff with the quinoa filling and drizzle with walnut date butter. Enjoy!