Roasted Kabocha with Kale-Cranberry Stuffing Recipe
A healthy, plant-based recipe to include in your rotation. Learn how to make our Roasted Kabocha with Kale-Cranberry Stuffing.
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Cooking tools:
- Silicone baking mat
- Parchment paper
- Aluminum foil
- Baking pan
- Chef's knife
- Cutting board
- Skillet
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Microwave
Ingredients
- 1 large kabocha squash, halved crosswise (see tip*)
- 1⁄2 cup chopped red onion
- 1⁄2 cup minced celery
- 1⁄2 cup cranberries
- 1 cup finely shredded kale or other dark leafy greens of choice
- 1 tablespoon Umami Sauce Redux
- 1 teaspoon minced fresh thyme leaves (or 1⁄2 teaspoon dried)
- 1 teaspoon minced fresh rosemary leaves (or 1⁄2 teaspoon dried)
- 1 teaspoon minced fresh sage leaves (or 1⁄2 teaspoon dried)
- Ground black pepper
- 2 cups Basic BROL
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