Butternut squash with kale, quinoa and feta – fragrant fall breeze

Pumpkin as far as the eye can see. And even if some people don’t see orange vegetables anymore, we want to continue offering recipes. After all, Orange is the New Black. That’s why today we fill our pumpkin with kale, quinoa and feta. In addition, chickpeas, orange slices and cranberries join the autumn arrangement from the oven.

We already have all kinds of recipes up our sleeves. Be it the Asian style with teriyaki and glass noodles or the veggie version with vegan sour cream. But our pumpkin with kale, quinoa and feta is much more autumnal and wintery. Rich, rich and fruity-sweet, pumpkin warms the soul from the inside out.

We’ve already created a few pumpkin-themed guides. Find out here why you should never eat pumpkin garnish. And maybe you’ve wondered which spices and ingredients should end up in your pumpkin soup. You can find much more information about this in our kitchen guide.

And finally, before we get to the recipe made with pumpkin kale, quinoa and feta, we want to show you that pumpkin can be made not only sweet, but also salty. Don’t you think so? Here we have collected some evidence for you:

A bag of pumpkin donuts sprinkled with cinnamon sugar, next to spices and a cup of coffee, on a wooden background, overhead view.


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Stuffed butternut with kale, quinoa and cranberries on a dark slate board.


Butternut squash stuffed with kale, quinoa and feta


This baked and stuffed pumpkin gives you all the nutrients you need for winter.

the preparation

  1. First, cut the pumpkin in half lengthwise and remove the seeds. Then brush with a little oil and season with salt and pepper. Then put it in the oven at 180 degrees for 40 minutes.

  2. Meanwhile, heat the stock, add salt and pepper and add the quinoa. Leave it on low heat for a while. Then remove from the stove and let it rise for 10-15 minutes.

  3. Heat some olive oil in a large pan, add the kale and let it cook for a while. Peel and finely chop the garlic. Then season the kale with garlic, oregano, salt and pepper. Then add the drained chickpeas, quinoa and cranberries and cook gently for another 5 minutes.

  4. Remove the pumpkin from the oven and remove some of the flesh. Then fill with kale and quinoa mixture. Orange slice Then cut it in half and stick it between the edge of the pumpkin and the filling. Crumble the feta over the pumpkin and bake for another 10 minutes.

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