Fruit-Studded Millet-Stuffed Acorn Squash Recipe

Fruit-Studded Millet-Stuffed Acorn Squash Recipe

Ingredients

Makes 4 servings

• 4 small acorn squash
• salt
• 2 tablespoons olive oil
• 5 green onions, minced
• 1 medium carrot, grated
• 2 teaspoons grated fresh ginger
• 1 cup millet
• 2 cups vegetable broth or water
• 1 (8-ounce) can crushed pineapple, well drained
• 2 tablespoons golden raisins 1/2 teaspoon dried marjoram
• freshly ground black pepper

Method

1. Cut a small slice off the bottom of each squash so they stand upright
2. Cut the top off each squash, reserving the tops to use as lids
3. Scoop out and discard the seeds and pulp
4. Season the squash cavities with salt and set aside
5. Preheat the oven to 350°F
6. Lightly oil a 10-inch square baking pan and set aside
7. In a large saucepan, heat the oil over medium heat
8. Add the green onions, carrot and ginger and cook until fragrant, about 1 minute
9. Add the millet, the broth and about 1/2 teaspoon of salt
10. Reduce heat to low, cover and simmer until the millet is tender, about 30 minutes
11. Add the pineapple, raisins, marjoram and salt and pepper to taste to the cooked millet, stirring to mix well
12. Spoon the millet mixture into the squash cavities, packing tightly
13. Set the tops back on the squashes and arrange them in the prepared pan
14. Pour about 1/2 inch of hot water into the pan
15. Cover tightly with foil
16. Bake until the squashes are tender but not collapsing, about 45 minutes
17. Serve immediately

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