Savory Stuffed Butternut Squash

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9x13 baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 1/2 hours. Remove from oven and place each half on a rimmed baking sheet lined with parchment or foil. Top each half with 3 pieces of butter and sprinkle with salt and pepper to taste. Increase oven temperature to 425 degrees F (220 degrees C).

3 . Stage

While squash bakes, heat oil in a skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add kale and cook for 1 more minute. Remove from heat and transfer mixture to a bowl. Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine. Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

4 . Stage

Top each squash evenly with goat cheese and return to the oven for 3 minutes. Garnish with more thyme or parsley if desired. Dotdash Meredith Food Studios