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Serves 4-6
Ingredients:
1 large butternut squash (about 2 pounds)
1 tbsp olive oil
1 large red onion, chopped
1/3 cup carrots, chopped
1 small zucchini, chopped
½ cup mushrooms, cleaned and stems removed, sliced in half
½ cup roasted red sweet bell peppers, chopped (not necessary to be roasted)
¼ cup sun dried tomatoes, chopped
1/3 cup raw pecans, chopped
3 cloves of garlic, chopped fine
8-9 kalamata olives cut in half
½ cup cooked millet*
¼ cup red or white wine
¼ cup parsley, chopped
1-2 tbsp basil, fresh if possible (or 1 tsp dried)
¼ - ½ tsp coarse kosher salt
Fresh ground pepper to taste
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Method of Preparation:
Cut the ends off the squash and then cut the squash in half, lengthwise. Scoop out the seeds and prick the squash all over with a fork (outside, not inside the squash). Drizzle a little olive oil on the cut side of the squash and place cut side down on a jelly roll pan (or large baking dish with low sides) and pour a little water in the bottom of the pan. Roast in a 400-degree oven until tender about 35-45 minutes.
In the meantime, heat a large skillet to medium high and add the olive oil. When oil is hot add the onions and sauté for a few minutes, until soft. Add the carrots, zucchini, mushrooms and roasted bell peppers and continue to sauté for 4-5 minutes.
Add the sun dried tomatoes, pecans and garlic and continue to cook 1-2 minutes. Add the kalamata olives, millet and wine and simmer for 3-4 minutes.
When the squash is soft, remove from the oven and let cool. Make a cut down the center on both sides of the “cut side” and scoop out the squash in the center, making a groove for the sautéed vegetables. Cut the removed squash into bite sized chunks and add to the vegetable mixture.
Add the parsley, basil, fresh ground pepper and coarse salt to taste. Stuff this mixture into both halves of the squash and place on the baking sheet. Reduce the oven heat to 350 degrees and bake for about 30 minutes, or until heated through.
*HGJ Comment: Whole millet is available in many natural health food stores either pre-packaged or in bulk. If desired, rice can be used in place of millet.
Recipe contributed by Lori Sobelson, Program Director at Bob's Red Mill Natural Foods, Inc. To learn more about Bob's Red Mill, please visit their website at www.bobsredmill.com
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