So, I know it’s still technically summer and living in Florida it certainly still feels like it, but I just can’t help it. I’m already dreaming about all the delicious fall foods to come. I’m looking forward to warming casseroles, soups, drinking hot tea again, and of course pumpkin flavored everything. Even though I’m pretty much alone in my devotion to this squash around my house. I don’t mind. That just means more pumpkin-y goodness for me.
One squash the whole family can agree on though, is delicata squash. We start receiving them in our produce box around this time and in the past I’ve simply sliced and roasted them as a side dish. I wanted to do something a little different this time. So, I came up with this Millet Stuffed Delicata Squash and you guys I really love this one. It’s definitely my new favorite way to eat these small squash with edible skin.
What’s great about this dish is it’s packed with so many wonderful flavors, textures, lots of nutrition, and it’s pretty to look at. The filling is savory, a little sweet, nutty, and a little crunchy. Paired with the creamy texture of the squash, it’s just delicious.
My natural inclination for something like this would be to reach for the quinoa, but everyone needs a change now and again, right? Besides millet deserves some love too. So, that’s what I went with and I’m really happy I did because it gives a lovely, lightly nutty flavor that goes really well with the chopped bits of apple and raisins. Add to that sautéd kale, toasted walnuts, and a good dash of cinnamon and this is one awesomely healthy and very tasty dinner the whole family can enjoy.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 4 delicata squash
- ½ cup millet
- 1 cup vegetable broth
- ¼ cup onion, chopped small
- 1 small apple, chopped
- 4-5 kales leaves, stems removed and chopped
- ½ cup raisins
- 2 garlic cloves
- 1 tablespoon olive or coconut oil
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- dash of pepper
Preheat oven to 400 degrees. Cut squash lengthwise in half. Remove seeds and rub oil on cut side, if desired. Sprinkle with salt and pepper. Roast cut side down on baking sheet for about 20 minutes or until tender.
In a medium sauce pan toast dry millet over medium heat for 4-5 minutes. Millet should be golden and fragrant. Add veggie stock, ¼ teaspoon salt, and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until most of water is absorbed. Keep covered and remove heat. Allow to rest for about 10 minutes to absorb remaining water and then fluff with a fork.
Toast walnuts in a dry pan for 4-5 minutes, if desired.
Heat 1 tablespoon of oil in skillet over medium heat. Sauté onion and apples until softened, about 5 minutes. Add kale and garlic and cook about 5 minutes longer or until kale is wilted and apples are easily pierced with fork. Add cooked millet, cinnamon, toasted walnuts if using, and raisins. Toss to combine and add additional salt and pepper if needed. Scoop filling into hollowed out squash and add a dash more cinnamon, if desired before serving.