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