Millet is a gluten-free whole grain that soaks up flavors something fierce — in this case, the heady mix of Indian spices that pair so beautifully with Kabocha squash.
- 1 (3 to 3-1/2)pound Kabocha squash
- 3 cloves garlic, peeled whole
- 1 inch-long piece of ginger, peeled
- 1 teaspoon olive oil
- Sea salt and freshly ground black pepper, to taste
- 1-1/4 cups chicken stock
- 1 teaspoon yellow curry powder
- 1/8 teaspoon cardamom
- ¼ teaspoon coriander
- ½ teaspoon cumin
- ½ cup millet
- ¼ cup golden raisins
- ½ cup light coconut milk
- ¼ cup toasted, skinned, chopped hazelnuts
Preheat oven to 400 degrees F.
Cut top off squash and scrape out seeds, just like you would prepare a jack-o-lantern. Rub flesh (including the ‘lid’) with garlic and ginger, then slick with oil and sprinkle with salt and pepper. Put the lid back on the squash and roast in a roasting pan for 50 minutes.
While squash is roasting, mince garlic and ginger, and add to a medium saucepan with the chicken stock, spices and a pinch of salt. Bring to a boil and stir in millet. Cover, reduce heat, and simmer for 15 minutes.
After squash has roasted 50 minutes, stir raisins and coconut milk into millet and spoon into squash. Tent with foil and continue roasting for another 20-30 minutes, until squash can easily be pierced with a knife.
Using a large spoon, carefully scrape the flesh of the squash into the millet a little bit at a time (the shell will hold its shape if you’re careful). Sprinkle hazelnuts on top and serve.
Cook Time: 70 to 80 minutes