STUFFED WINTER SQUASH WITH MILLET AND KALE

Name: STUFFED WINTER SQUASH WITH MILLET AND KALE
Ingredients: 1 kabocha or other large winter squash; 1 red onion, chopped; 2 garlic cloves, finely chopped; 1 red pepper, de-seeded and chopped; 1 tablespoon white miso paste; 2 tablespoons nutritional yeast; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ¼ teaspoon cayenne; 1 cup/200g uncooked millet; 8 ounces/225g kale, tough stems removed, finely chopped; ¼ cup/40g finely chopped red onion; 2 garlic cloves, finely chopped; 2 plum tomatoes, cored and chopped; 2 Roasted Red Peppers (here) or store-bought; 1 teaspoon white miso paste; ½ teaspoon dried thyme; 1 (¼-inch/5mm) piece fresh turmeric, grated, or ¼ teaspoon ground; ¼ teaspoon ground black pepper; Spice Blend (here)

9 steps

To save time, make the stuffing while you pre-roast the squash, and prepare the sauce while the stuffed squash is baking. This recipe serves two as a main dish or four as a side dish.

Updated at: Thu, 17 Aug 2023 06:41:00 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories323.4 kcal (16%)

Total Fat4.2 g (6%)

Carbs60.1 g (23%)

Sugars12.3 g (14%)

Protein12.1 g (24%)

Sodium448.6 mg (22%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

FOR THE SQUASH: Preheat the oven to 200°C/400°F/gas mark 6. Line a large, rimmed roasting tin with a silicone mat or baking parchment.

OvenPreheat

Step 2

Place the whole squash in the prepared tin and roast in the oven for about 20 minutes. Remove from the oven and set aside until cool enough to handle. Carefully remove the stem from the squash (it should be loose), and then cut the squash in half. Use a spoon to scoop out the seeds and fibres. Place the squash halves, cut side up, on the same roasting tin and set aside.

Step 3

FOR THE STUFFING: While the squash is roasting, heat 2 cups/500ml of water in a large saucepan over a medium heat. Add the onion, garlic and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the miso paste, nutritional yeast, coriander, cumin and cayenne. Add the millet and bring just to the boil. Lower the heat to low, cover, and cook for 10 minutes; then stir in the kale. Cover and continue to cook until the vegetables and millet are tender, 10 to 12 minutes longer. Remove from the heat, uncover, and allow to cool.

Step 4

Fill the squash cavities with the millet mixture, packing them well.

Step 5

Cover and bake until the squash is tender, 30 to 40 minutes.

Step 6

FOR THE SAUCE: While the squash is roasting, heat ¼ cup/60ml of water in a saucepan over a medium heat. Add the onion and garlic.

Step 7

Cover and cook for 4 minutes, or until soft. Stir in the chopped tomatoes, Roasted Red Peppers, miso paste, thyme, turmeric, black pepper and Super-Charged Spice Blend to taste. Cover and cook until the vegetables are very soft, about 5 minutes longer. Transfer to a blender or food processor and puree the sauce until smooth. Return the sauce to the saucepan and keep warm over a low heat until ready to use.

Step 8

TO SERVE: Top the baked stuffed squash with the sauce and serve hot.

Step 9

If dividing into four servings, cut each squash half into two wedges.