Millet and Kale Stuffed Acorn Squash recipe
I decided to do a twist on my favorite holiday vegan main dish (my Quinoa, Cranberry and Squash Bake) and instead make a stuffed squash version. I subbed millet (a gluten-free grain that cooks up similar to couscous) for the quinoa and used currants instead of the cranberries, and folded in some kale because I can’t help myself. I love the flavor of sage in holiday dishes, but feel free to sub rosemary or your favorite combination of wintry herbs.
4 acorn squashes
Drizzle of grapeseed oil
Drizzle of extra virgin olive oil
1 cup millet
2 cups vegetable broth
1 red onion or 2 shallots, minced
2 cloves garlic, minced
1 lb mixed mushrooms, stemmed and chopped into 1/4” cubes
2 tablespoons fresh sage, finely minced
2 cups lacinato kale, shredded
1/2 cup dried currants
Salt and pepper
Preheat oven to 425. Cut acorn squashes in half and scoop out seeds (if they are very large, cut into quarters). Drizzle with grapeseed oil and roast for 30 minutes cut side down. Flip over and roast for 20 minutes cut side up.
In a small pot, heat drizzle of extra virgin olive oil and add millet, stirring for 3 minutes or until toasty. Add vegetable broth, bring to a simmer and cover. Cook until all liquid is absorbed, about 20 minutes.
In a large skillet, heat another drizzle of olive oil and and saute onion/shallots and garlic for 3 minutes. Then add mushrooms and sage and cook until liquid is released and evaporated, about 10 minutes. Wilt in kale and season generously with salt and pepper. Stir in dried currants and cooked millet.
Assemble stuffed squashes: Take a scoop of millet filling and place into center of each squash. You may have 1-2 cups of leftover filling depending on your squash size.