Millet and Roasted Squash ‘Dressing’

 

Side dish

Millet and Roasted Squash ‘Dressing’

This vegan and gluten-free recipe is perfect served on its own or as a side dish or dressing with the turkey.

2 cups millet, rinsed

4 cups water

1 cup peeled, seeded and diced butternut squash

1/2 cup plus 2 teaspoons olive oil, divided

Salt, to taste

1 onion, diced

1/2 fennel bulb, chopped

2 ribs celery, chopped

2 tablespoons minced fresh ginger

1 cup grated carrot

1 green apple with peel on, diced

1/2 teaspoon smoked paprika

1/2 teaspoon ground nutmeg

1 teaspoon cinnamon

1 cup orange juice

1 cup dried cranberries

1 cup pecan pieces, toasted

Chopped parsley, for garnish

Place millet in a saucepan with water. Bring to a boil, reduce heat, cover and simmer 20 to 30 minutes until all water is absorbed. Fluff with a fork and remove to a bowl.

Meanwhile, toss the squash with 2 teaspoons olive oil and salt. Place on a baking sheet with sides and roast in a 375-degree oven 20 minutes or until tender and beginning to brown. Set aside.

In a large skillet, heat 1/4 cup olive oil over medium heat. Add onions, fennel and celery; saute about 5 minutes until just tender.

Add ginger, carrots, apples, paprika, nutmeg and cinnamon; saute about 2 more minutes. Add orange juice and heat through. Transfer to bowl with millet.

Add squash, cranberries, pecans, salt and remaining 1/4 cup olive oil. Mix well and garnish with chopped parsley. Makes about 20 (1/2-cup) servings.

Per serving: 205 calories (46 percent calories from fat), 10.8 g fat (1.3 g saturated, 6.7 g monounsaturated), 0 cholesterol, 3.1 g protein, 25.5 g carbohydrate, 3.8 g fiber, 12 mg sodium.

Source: Adapted from chef Julie Frans, Essensia Restaurant, The Palms Hotel & Spa, Miami Beach

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