Savory Stuffed Butternut Squash

Step 1
Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

Step 2
Cut butternut squash in half lengthwise and remove the seeds. Place squash, flesh side down into a 9×13-inch baking dish and add 2 cups water. Bake until a fork can easily pierce the squash, 1 to 1 ½ 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).

Step 3
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.

Step 4
Stir in mustard, vinegar, syrup, thyme, salt, and pepper; stir well to combine.

Step 5
Add farro, walnuts, and cranberries and toss mixture to evenly coat. Divide farro mixture amongst the 2 squash halves. Bake for 10 minutes.

Step 6
Top each squash evenly with goat cheese and return to the oven for 3 minutes.

Step 7
Garnish with more goat cheese, thyme or parsley if desired.