Whoa, there—could I really be posting a recipe? Could this actually be a food-centered post on what I tend to label as a food blog?
By golly, it is! Although this fall-inspired dish is sinfully simple, it is, in fact, a legitimate recipe.
Inspired by Gena’s roasted acorn squash with cinnamon-scented quinoa, this nutritious meal made a perfect Saturday night dinner for Mark and me.
Roasted Buttercup Squash with Cinnamon-Spiced Millet
serves 4
Ingredients
- 1 medium buttercup squash
- coconut oil (to coat the squash)
- 1 cup millet
- ½ cup dried cranberries
- 1 teaspoon cinnamon
- 1 tbsp agave nectar
- ⅓ cup toasted pine nuts
- salt and pepper to taste
Directions
- Preheat oven to 400°.
- Cut the butternut squash in half and remove the seeds/pulp (if you’d like, save the seeds for roasting, or toss/compost them instead).
- Coat the squash with melted coconut oil and season with salt and pepper (to taste).
- Place face down on a baking sheet, and bake for 35-40 minutes until fork tender.
- Meanwhile, cook the millet according to package directions.
- Once the millet has finished cooking, fluff with a fork and add the cranberries, toasted pine nuts, agave nectar, cinnamon, salt and pepper.
- To serve, cut each of the squash halves in half (so you have 4 squash quarters). Fill each piece of squash with a quarter of the millet mixture.
If you prefer a sturdier, more bowl-shaped presentation, use 2 small acorn squash (that can simply be halved) as Gena did in her recipe. Also, while we thoroughly enjoyed the flavors, a pinch of cayenne would’ve added a nice, spicy dimension to this otherwise sweet dish.
To round out your meal, serve with a simple side salad of mixed greens and light vinaigrette.
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