As the holiday are right around the corner, everyone is always looking for a great hearty side dish that will make your family and friends raving. In this millet stuffed butternut squash, the butternut squash comes out soft and tender and packed with a hearty millet filling packed with an assortment of great flavors. The squash is simple and can be prepared and assembled and cooked right before dinner is served.
Position a rack in the center of the oven and preheat to 375ºF. Drizzle a tablespoon of olive oil onto a rimmed baking sheet, and use the cut side of a squash half to rub it around. Place both halves cut side down. Roast in the oven until the long, skinny part is tender when pierced with a paring knife, about 45 minutes.
While the squash roasts, In a small saucepan with a lid, combine the rinsed millet and vegetable stock. Set over a medium flame and bring to a simmer, then reduce the heat to very low, cover the pot, and let the millet steam until tender and all the water has been absorbed, about 15 minutes. Add more water and continue to steam if the millet isn't cooked enough for your liking; it should have the chewy-soft texture of brown rice. When the millet is cooked, remove it from the heat and let stand, still covered, for 10 minutes, then fluff with a fork. Measure out 2 cups, and reserve the rest for another use.
In a wide skillet with a film of olive oil, and warm over a medium flame until it shimmers. Add the diced onion, and cook, stirring occasionally, until tender, about 10 minutes. Add the mushrooms, chile, sage, thyme, and a few pinches of salt, and saute until the mushrooms are very tender, about 10 minutes. Add the wine, and cook until the pan is dry, 1-2 minutes. Remove from the heat.
In a large bowl, stir together the 2 cups of cooked millet, the mushroom mixture, cranberries and the reserved squash flesh. Stir in the ricotta cheese, 2 ounces of the gruyère, and salt and pepper to taste.
Carefully scrape out some of the squash flesh from the shaft and cavity, leaving a 1-inch border all around each of the roasted squash halves. Reserve the scraped squash meat. Lightly salt and pepper the squash halves, and set aside. Divide the millet mixture between the cooked and hollowed squash halves, packing it in and mounding it gently. Top with the remaining grated gruyère.
Return the squash to the oven and bake until the cheese is melted and the squash and filling are heated through, 10-15 minutes. Serve the stuffed squash warm.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!