Hey friends – it’s Sherrie again from With Food + Love. Thanksgiving is one of my favorite holidays of the whole year; my mouth is watering just thinking about all those savory seasonal sides and sweet treats. Today I am bringing you a hearty vegetarian entree, my Millet and Sage Stuffed Acorn Squash with Garlicky Greens & Goat Cheese, starring the often overlooked, yet incredibly versatile whole grain, millet.
Millet, a naturally gluten-free whole grain indigenous to many parts of the world, is often found in the traditional foods of Africa and East Asia. Millet can take on many textures; it can be creamy and smooth like mashed potatoes or it can be cooked fluffy like rice or quinoa. Millet is mild in taste and fantastically easy to prepare. Like all whole grains, millet should be rinsed well prior to cooking.
I hope this Millet and Sage Stuffed Acorn Squash with Garlicky Greens & Goat Cheese becomes your newest main squeeze. For a vegan option simply eliminate the goat cheese and enjoy the dish without it or top it with some nutritional yeast or your favorite vegan cheese.
- 2 medium sized acorn squashes
- 1 cup millet, rinsed well
- 2-3 cups vegetable stock
- 3½ tablespoons of ghee or coconut or olive oil
- 2 medium shallots, finely chopped (about ¼ cup)
- 5 fresh sage leaves, chopped
- 5 large Tuscan kale leaves, chopped with ribs removed
- 2 cloves of garlic, finely chopped
- ¼ cup fresh goat cheese crumbles
- sea salt, to taste
- coarse ground pepper, to taste
- Preheat your oven to 400ºF.
- Slice your acorn squash lengthwise and scoop out the seeds. Place your squash in a baking dish with the cut side up. Lightly coat the tops using about a ½ tablespoon of oil, sprinkle with some sea salt and put them in the oven to bake for about 45 minutes or until soft and tender.
- While your squash is baking bring to a gentle boil 2 cups vegetable stock and a pinch of sea salt in a medium sized pot. Add in your millet and cook at a low boil for about a minute, then cover the pot and turn the flame down to a simmer. Leave the pot covered and cook for about 15-20 minutes or until the millet absorbs the stock fully.
- In a saute pan, heat 1 tablespoon of oil over a low flame and toss in your fresh sage and finely chopped shallots. Saute for just about 3-5 minutes or until the shallots become translucent. When the millet is done cooking, combine it with the shallots and sage. Add in about a ½ cup more of vegetable stock and stir. Adding in more vegetable stock here will help thin out the millet; feel free to use a little bit more or less of the stock depending on the consistency you'd like for your stuffing. When the stuffing is finished, scoop it out of the pan and set it aside.
- Return the saute pan to low heat; heat 1 tablespoon of oil and chopped garlic, saute for 1 minute then add in your kale and ¼ cup of vegetable stock, cover with a lid and let steam for about 1-2 minutes. Take the lid off and stir the kale gently. Depending on how well done you like your kale you can either take it off now or wilt it down a little bit more.
- Pull the squash out of the oven and distribute 1 tablespoon of oil over the top of them, then fill each half with the millet stuffing, and top each with a generous portion of garlicky greens and goat cheese.