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Sunday, November 01, 2015

Millet and Lentil Stuffed Golden Danish Squash



I picked up a few Golden Danish/Acorn and Amber cup and Golden Kuri squashes at the farm market, hoping to make hearty roasted veggies and soups. But, the Golden Danish was perfect for stuffing and baking.




The Stuffing: 
Ingredients
1 cup millet
½ cup lentils
2½ cups stock or water
1 Tablespoon olive oil
salt to taste



Preparation:
  1. Cook millet and lentils in the rice cooker, adding salt/seasonings as preferred, plus some olive oil; fluff with fork when done and keep handy
  2. Heat a tablespoon of oil in a pan and saute favorite veggies - onions, red cabbage, red bell peppers, green bell peppers, grated carrots, adding favorite seasoning - I used lemon pepper seasoning plus some garlic powder and parsley
  3. Stir in the cooked, fluffed millet+lentils and adjust seasoning to taste



The Baked Golden Danish:
  1. Wash and clean the skin of the squash, cut it in half, scoop out the pulp and seeds; slice off a thin portion of the squash on its curved side so it will sit flat for baking
  2. Lightly brush with olive oil, sprinkle some salt, and bake in a 400 °F oven for about 30 minutes, cut side down; then flip the halves so the cut side is up, and add a dab of butter to each half and bake for another 8 to 10 minutes; turn oven off
  3. Remove from oven, stuff each half with the millet+lentil filling, top with Pepperjack or Cheddar cheese, return the stuffed halves to the oven and bake for a few more minutes till cheese melts - the residual heat in the oven is plenty for this, even if the oven is off
  4. When ready to serve, top with feta and chopped spring onions, serve with a wedge of lemon

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