Butternut squash is a fall favorite, but this dish elevates it from a simple side to a hearty, comforting main course. By stuffing it with a savory mixture of millet, spinach, sausage and cheese along with additionally topping it with a layer of melted cheese, this recipe is sure to become a family favorite.
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How to cook millet:
Soaking millet before cooking can improve its digestibility and reduce cooking time. Millet typically expands to about three times its original volume when cooked.
You will need: 2/3 cup of millet
1 & 3/4 cups of water
Pinch of salt (optional)
Butter (optional, for flavor)
Water for soaking
Directions:
Soak the Millet:
Place the millet in a bowl and cover it with plenty of water.
Let it soak for a few hours, or overnight if possible.
After soaking, drain and rinse the millet under cold water.
Toast the Millet (Optional and I didn't do in this video):
To enhance the flavor, you can toast the drained millet in a dry saucepan over medium heat. Stir constantly for about 4-5 minutes until it becomes fragrant and lightly golden.
Cook the Millet:
In a medium saucepan, combine the soaked (and optionally toasted) millet with the water and a pinch of salt.
Bring the mixture to a boil over medium heat.
Simmer:
Once it reaches a boil, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 10-15 minutes, or until the water is absorbed. The soaking will reduce the cooking time.
Let it Sit:
Remove the saucepan from the heat and let it sit, covered, for about 5 minutes. This will help the millet steam and become fluffy.
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INGREDIENTS
4 small butternut squashes
1 lb. fresh sausages (I used board bratwurst)
5 cups spinach or any greens of your choice
2 cups onion, chopped (1 big onion)
2 cups cooked millet (it's about 2/3 cup millet, see note above on how to cook it)
2 cups Gruyere cheese, shredded (1&1/2 for filling and 1/2 cup for topping)
1/2 cup parmesan cheese, shredded
2 tablespoons apple cider vinegar
2 teaspoons dried thyme
Pinch red pepper flakes
Salt, freshly ground black pepper
2 cloves garlic, grated
4 tablespoons olive oil
2 tablespoons raw cane sugar
DIRECTIONS
Preheat the oven 375F. Wash squashes and dry with a paper towel.
Place on a cutting board and split all of the squash in halves using a long sharp knife. Be careful, no need to rush on this step.
Then in a small bowl mix together a few tablespoons of olive oil, 2 tablespoons sugar, 1/2 teaspoon of salt, 1/2 teaspoon dried thyme, pinch of red pepper flakes and 10 turns of black pepper. Mix all together.
Place squashes onto a baking sheet (with parchment paper). Brush it with olive oil mixture. Bake for 30 minutes, check for doneness with a toothpick.
Meanwhile, make a filling for the squashes. To the pan add chopped sausages (casing remove if you like, I didn't in the video). Cook on medium heat until nice and brown. Then pour into a bowl and set a side.
To the same pan, no need to wash, add a spoon of olive oil and chopped onion, season with salt, pepper, red pepper flakes and thyme. Cook for a few minutes. Stir once a while. After the onion gets translucent add spinach. Add apple cider vinegar to deglaze the pan. Stir all together. Cook for a minute then pour this onion mixture into a bowl with onion.
Scoop the meat from inside the cooked squashes (leave just a shell). Using melon scooper makes this task easier. Add to the bowl with cooked onion and sausage mixture. Mix all together. Add cooked millet and 1 &1/2 cups of Gruyere cheese. Mix.
Stuff squash shells and sprinkle the top with shredded parmesan and the rest of the Gruyere cheese.
Bake for 15-20 minutes on a medium rack at 400F.
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