Butternut Squash and Millet Gratin
Posted on July 26, 2013 by The Gourmet Vegan - No Comments
Butternut Squash and Millet Gratin
Butternut squash is everywhere in the UK at the moment and I wanted to create something a little different from the usual roasts and bakes. One of my favourite grains and one that usually gets overlooked is Millet. I love it. It has a wonderful texture and is a great source of protein. This recipe combines these 2 wonderful ingredients to create an extremely delicious dish. In fact, this is more than delicious, it’s incredible. Enjoy.
 120 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
1 large or 2 small butternut squash and a drizzle of oil for roasting
1 tablespoon olive oil
1 tablespoon vitalite, or other vegan margarine
1 medium red onion, chopped
Pinch salt
2 cloves garlic, minced
110 g ( 4.5 oz ) millet
350 ml ( 12 fl oz ) vegetable stock, I use Kallo
1/2 teaspoon black pepper
3 tablespoons nutritional yeast
For topping
80 g ( 3 oz ) wholemeal breadcrumbs
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic granules
1/2 teaspoon mustard powder
Handful fresh parsley
2 tablespoons olive oil
METHOD
Cut the squash in half, drizzle with oil, and place on a baking tray. Bake in a preheated oven at 200 degrees Celsius (400 F) Gas Mark 6. Bake for 1 hour until the flesh is soft.
Whilst the squash is roasting you can prepare the rest of the dish.
In a pan, over a medium heat, heat the oil and vitalite and fry the onion and garlic, with the pinch of salt, for 6-8 minutes until soft and caramelised.
Add the millet and cook for a further 2-3 minutes before adding the stock, black pepper and nutritional yeast. Bring to a simmer, cover and turn the heat to low. Cook for approx 20 minutes or until all the liquid has been absorbed.
Once the squash has been roasted, scoop out the flesh, leaving the outer casing intact, and chop the flesh.
Add the chopped squash to the millet mixture and combine well.
Test for seasoning and then spoon the mixture back into the casing of the squash.
Place on a baking tray and place back into the oven for 10 minutes whilst you prepare the topping.
Put all of the topping ingredients into a processor and process until the mixture is that of fine breadcrumbs.
After the 10 minutes have passed, remove the squash from the oven and cover with the topping. Place back in the oven for a further 10-15 minutes, or untill browned and serve.
RECIPE NOTES
This is a great recipe for when entertaining, as the finished dish looks wonderful.
RECIPE TIPS
To speed up the preparation and cooking of the dish, you can roast the squash beforehand, so that it’s ready for when you want to cook the dish.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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