+SF +GF
Stuffed butternut squash is brimming—better yet, overflowing—with nutrient-dense vegetables. These beautiful golden boats are stuffed with soft millet and crispy, roasted broccolini, and sealed in an avocado and pea cream: an unexpected main that would be perfect served alongside a holiday dinner. —MR
SERVES 2
STUFFED BUTTERNUT SQUASH
1 butternut squash, cut lengthwise
1 tbsp (15 ml) olive oil
Pinch of sea salt
MILLET OR BROWN RICE
1 cup (235 ml) water
½ cup (105 g) millet or brown rice
1 tsp salt
BROCCOLINI
1 head of broccolini, chopped
Drizzle of olive oil
Salt, to taste
1 clove garlic, roughly chopped
AVOCADO AND PEA CREAM
½ avocado
2 cups (270 g) frozen peas, thawed
Few squeezes of lemon juice
1 small tbsp (15 g) tahini
1 clove garlic
Pinch of sea salt
Preheat the oven to 420°F (215°C). Take the cut butternut squash and remove the seeds and flesh from the center. Rub the olive oil and sea salt on the squash, place on a baking sheet and bake for 1 hour, until the center is perfectly tender.
FOR THE MILLET OR BROWN RICE
At 30 minutes, start preparing the millet or brown rice by boiling the water in a saucepan, then add the millet and salt. Reduce the heat to a simmer and let the millet cook for 20 to 30 minutes, or until all of the liquid is absorbed.
FOR THE BROCCOLINI
When there is 20 minutes left for the butternut squash to bake, add the chopped broccolini (rubbed with a drizzle of olive oil and salt) and garlic to the baking dish.
FOR THE AVOCADO AND PEA CREAM
Now make the avocado and pea cream by simply placing all the ingredients into a food processor or blender and mixing until thick and creamy.
Once the squash is tender, fill the center with the millet, roasted broccolini and a dollop of the delicious cream.