Spice-Roasted Butternut Squash with Herbed Millet and Tahini Dressing

INGREDIENTS

• 2.2 pounds butternut squash, peeled, seeded, cut into 1-inch bites
• 2 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• 1 bunch of cilantro stems
• 1 teaspoon finely grated ginger
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ¼ teaspoon salt
• ¼ teaspoon black pepper
   

For the Herbed Millet: For the Tahini Dressing:

• 1 cup raw hulled millet 4 tablespoons tahini
• Large handful fresh mint leaves, finely shredded (~1/4 cup) Juice from ½ lemon
• Large handful fresh cilantro leaves, finely shredded (~1/4 cup) 4-6 tablespoons water
• Juice from ½ lemon 3 cloves garlic, crushed
• 1 tablespoon olive oil ¼ teaspoon black pepper
   

DIRECTIONS

1. Preheat the oven to 400 OF.
2. Combine the squash with the olive oil, garlic, cilantro stems, ginger, cumin seeds, fennel seeds, salt and pepper. Spread in a single layer on a cookie sheet. Roast for 25 to 30 minutes, turning once or twice, until golden and tender. Remove from the oven and set aside to cool slightly.
3. While the squash is roasting, prepare the millet. Rinse millet under cold running water and drain well. Place in a medium saucepan with 2 cups water. Bring to a boil, cover with a lid, and reduce heat to low.
4. Cook millet for 20 minutes until all the water is absorbed and the millet is tender. Remove from heat, keep the lid on, and allow it to sit for 5 minutes before fluffing with a fork. Set aside to cool while occasionally fluffing with a fork to prevent clumps.
5. Once the millet has cooled, stir in mint, cilantro leaves, lemon juice, and olive oil.
6. To prepare the dressing, add the tahini to a small bowl. Gradually whisk in the lemon juice, followed by the water, to make a drizzling sauce. Add more water, as needed, if you prefer a thinner dressing. Add garlic and pepper.
7. To serve, start with a base of the herbed millet, add the roasted butternut squash, and top with a drizzle of the tahini dressing.

VARIATIONS AND TIPS

• You can substitute a different winter squash in place of butternut squash, as desired.
• Try other herbs that you like – basil, parsley, sage would be delicious!
• You can use a different grain, such as quinoa, farro, or brown rice.
• If you like a sweeter dressing, add up to 1 tablespoon honey.
   

NUTRITION FACTS
YIELD: 4 servings
Calories: 494 per serving, Carbohydrates: 72g, Fiber: 10.6g, Sugar: 6.7g (0g added sugar), Protein: 11.3g,
Fat: 21g, Saturated fat: 2.9g, Cholesterol: 0mg, Sodium: 170mg
*Nutrition facts will change as variations and substitutions are included.
 

SOURCE: Adapted from foodandwine.com