I love winter squash! Not only are they loaded with fiber and vitamins A, C, & B6, but they store well (up to 6 months in a cool environment!) and are easy to prepare. Thin-skinned winter squash like sweet dumpling, acorn, or delicata are the easiest because their rind is edible and therefore doesn’t need to be peeled, which is a bonus, especially when cooking simple weeknight meals!
3 sweet dumpling or acorn squash
coconut oil or ghee
3 cups fresh cranberries
1 tsp honey
3/4 c millet
1 1/2 c water or broth
1 tbsp organic butter
8 oz mushrooms
1/2 onion, finely diced
3 cloves garlic, minced
2 tbsp coconut aminos (or tamari)
2 sprigs sage, chopped
feta, optional but highly recommended
salt + pepper to taste
Heat oven to 425°. Slice acorn squash in half and scoop out seeds. Brush with melted coconut oil or ghee and sprinkle with salt and pepper. Roast in oven for about 35 minutes, or until tender, turning squash halfway through cooking time. Spread fresh cranberries on a cookie sheet and drizzle with honey. Roast with acorn squash for 10 minutes or until cranberries burst.
While squash is cooking, toast millet in a saucepan on medium heat until nutty and fragrant (about 3 minutes) being careful not to burn. Add water/broth and a dash of salt and bring to a boil. Add butter and reduce heat to low. Cover and cook for 15 minutes. Turn off heat and allow to sit for 10 minutes. Fluff with a fork.
Meanwhile, sauté onion in a skillet with ghee until soft. Add mushrooms and cook until tender and browned. Toss in garlic, coconut aminos, and sage. Then add the cooked millet and roasted cranberries and toss well. Cook just until heated through. Add salt + pepper to taste.
Scoop big spoonfuls of the filling into the acorn squash. Top with chopped sage and a sprinkle of feta. Serve immediately.