# @nku on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=RZq-72zv2JY
- **Gondola URL:** https://gondola.cc/posts/31762738-nku-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/6439c918d8.jpg
- **Posted:** 2024-11-27T15:00:27.000+00:00
- **Account Owner:** Northern Kentucky University (@nku) — https://gondola.cc/nku

## Caption

This Thanksgiving, we’re stirring up tradition with a fresh twist on holiday sides! Dr. Short-Thompson is joined by Chartwells Executive Chef Scott Neidhard to create a vibrant dish featuring roasted butternut squash as the star ingredient.

Packed with seasonal flavors and a dash of Norse pride, this dish is sure to add warmth and color to any Thanksgiving table. 

Want to see how it all came together? Check out our YouTube channel for the full video and get inspired to try it yourself!

#NorseUp #CookinOnCampus

Interested in the recipe? See below:
 
Autumn Stuffed Butternut Squash
 
2 Medium Butternut Squash
2 tsp Olive Oil
¾ c Yellow Quinoa
1 ½  c Vegetable Broth
1 bu Kale (about 6 cups)
2 clove Garlic, Minced
1 tsp Fresh Thyme, chopped
1 tsp Fresh Parsley, chopped
½ tsp Kosher Salt
½ tsp Black Pepper 
1 can Chickpeas (Garbanzo Beans), drained
Zest, 1 Orange + juice 1/2
1/3 c Dried Cranberries
¾ c Feta Cheese
 
• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides down. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender and caramelized. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
• While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
• In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, fresh herbs, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
• Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom (Reserve the flesh for another use). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.

## Stats

- **Views:** 84
- **Likes:** 1
- **Shares:** 0
- **Comments:** 0

## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Northern Kentucky University | @nku | https://gondola.cc/nku | University |
| Sam Wade | @samwade35 | https://gondola.cc/samwade35 | Social Media Specialist |

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