This Millet Stuffed Delicata Squash has apples, kale, raisins, cinnamon and more for a ton of delicious flavor and textures.
One squash our whole family really enjoys is delicata squash. In the past, I've kept it really simple, slicing and roasting them as a side dish. This time I wanted to do something a little different. This Millet Stuffed Delicata Squash is our 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.
Ingredients
Millet gives this filling 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.
- delicata squash
- millet
- vegetable broth
- onion
- apple
- kale
- raisins or cranberries
- garlic
- oil
- cinnamon
- salt & pepper
See recipe card for quantities.
Instructions
This recipe has a few steps, but each is very simple and there's not a lot of hands on time required. Start by roasting squash halves cut side down until tender. While the squash roasts cook the millet on the stove top. Sauté the onions, apples and kale until fragrant and tender. Then combine millet with the sautéed vegetables and walnuts and raisins/cranberries. Scoop filling into hollowed out squash and that's it. Serve and enjoy!
Equipment
Store leftovers in an airtight container in the fridge. Good for 3-4 days.
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Recipe
Millet Stuffed Delicata Squash
Ingredients
- 4 delicata squash
- ½ cup millet
- 1 cup vegetable broth
- ¼ teaspoon salt
- 1 tablespoon olive or coconut oil
- ¼ cup chopped walnuts
- ¼ cup onion, chopped small
- 1 small apple, chopped
- 4-5 kales leaves, stems removed and chopped
- ½ cup raisins or dried cranberries
- 2 garlic cloves
- ¼ teaspoon cinnamon
- salt and pepper to taste
Instructions
- 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.4 delicata squash
- 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.½ cup millet, 1 cup vegetable broth, ¼ teaspoon salt
- Toast walnuts in a dry pan for 4-5 minutes, if desired.¼ cup chopped walnuts
- Heat 1 tablespoon of oil in skillet over medium heat. Sauté onion and apples until softened, about 5 minutes.1 tablespoon olive or coconut oil, ¼ cup onion, chopped small, 1 small apple, chopped
- Add kale and garlic and cook about 5 minutes longer or until kale is wilted and apples are easily pierced with fork.2 garlic cloves, 4-5 kales leaves, stems removed and chopped
- Add cooked millet, cinnamon, toasted walnuts if using, and raisins. Toss to combine and add additional salt and pepper if needed.½ cup raisins or dried cranberries, ¼ teaspoon cinnamon
- Scoop filling into hollowed out squash and add a dash more cinnamon, if desired before serving.
Did you make this recipe? Let me know!