Roasted butternut squash stuffed with mushroom millet

Here is a little recipe that you can try out this week.

Beautiful stuffed squash

Beautiful stuffed squash

Roasted butternut squash with mushroom and garlic millet
  • 2 butternut squash, sliced in half (you can leave the seeds in while cooking) 
  • 1 c millet
  • 3 1/3 c chicken or veggie broth
  • dried thyme
  • rosemary
  • salt and pepper
  • chipotle pepper flakes
  • truffle oil (black or white)
  • 1-2 T coconut or olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 12 oz mushrooms, chopped.  I like a variety–portobello, button, crimini
  • chestnuts (optional).  
  • 3 oz dry parmesan cheese or nutritional yeast flakes
  • 1/2 c dry white wine
  • small bag of frozen corn
  • basalmic (I use a cinnamon pear basalmic) reduction (optionial)
  • If you want to use meat, a ground italian sausage is good with this dish
Preheat oven to 350
Slice a butternut squash (or acorn) in half and place cut side down on a lipped baking dish.  Bake for 35-45 minutes, until soft.
While the squash is baking you can whip together your millet and sautee the veggies.
Place the millet into the sauce pan with the broth and bring to boil.  Add 1 t dried thyme and rosemary to the pot with a sprinkle of chipotle pepper flakes and a dash of truffle oil (or your favorite oil).  Lower the heat and simmer for 30-35 min. When done, turn off the heat and add the cheese or the nutritional yeast flakes.  If adding chestnuts, add them to the millet when done.
While the millet is cooking, Heat a sautee pan over low and add a spoonful of coconut oil.  Add the chopped onion and cook until soft, about 5-10 minutes.  If cooking sausage or another meat, add it now and cook until almost done, and then turn up the heat to medium and add the corn.  Cook until the corn begins to brown.  Turn the heat back to low and add the mushrooms, wine, thyme, rosemary, chipotle pepper flakes, a splash of truffle oil, and garlic.  Cook for another 10 minutes, or until the mushrooms are done to your liking.
When the millet is done, add the mushroom mix to the millet mix.  Taste and adjust for seasoning (add whatever seasonings you might like now).
Reduce a small amount of basalmic oil by placing 1/4 c (or so) into a small sauce pan.  Cook on low until the vinegar thickens.  Turn off the heat and set aside to cool.
When the squash is done, remove the seeds from the squash and fill the squash with the millet stuffing.  Drizzle a small amount of truffle oil and reduced vinegar over the top of the squash.
Serve and ENJOY!  XOXO

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