Millet-stuffed squash
It is officially fall, which obligates me to buy squash and stuff it.
Put on millet to cook, or use rice or quinoa or breadcrumbs.
Cut the squash in half (I used delicata), scoop out the seeds, and bake at 350F until nearly soft.
Saute minced shallots in a generous amount of olive oil. When somewhat softened, add half of a finely diced zucchini, a good handful of pine nuts, a small handful of chopped fresh dill (or less dried dill), salt, pepper, and smoked paprika. Add in a cup or so of cooked millet, finish with lemon juice, and check the seasonings. Add a little water or broth if it seems dry.
Stuff the squash, dust with more smoked paprika, and put it back in the oven for 15 minutes or so, until the filling is lightly browned.
I'm serving it with seasoned gigandes beans and braised chard.
Put on millet to cook, or use rice or quinoa or breadcrumbs.
Cut the squash in half (I used delicata), scoop out the seeds, and bake at 350F until nearly soft.
Saute minced shallots in a generous amount of olive oil. When somewhat softened, add half of a finely diced zucchini, a good handful of pine nuts, a small handful of chopped fresh dill (or less dried dill), salt, pepper, and smoked paprika. Add in a cup or so of cooked millet, finish with lemon juice, and check the seasonings. Add a little water or broth if it seems dry.
Stuff the squash, dust with more smoked paprika, and put it back in the oven for 15 minutes or so, until the filling is lightly browned.
I'm serving it with seasoned gigandes beans and braised chard.