Delicata Squash with Millet Stuffing
Ingredients:
- 2 delicata squash, halved and seeds removed
- 1 tablespoon extra virgin olive oil
- Sea salt and ground pepper
- 3/4 cup millet
- 2 cups water
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh or dried rosemary, finely chopped
- Balsamic vinegar (for drizzling)
Instructions:
- Preheat your oven to 350°F or 400°F. Roast the delicata squash until they are tender when pierced with a fork.
- Heat the olive oil in a medium pot over medium heat. Add the garlic and onion, sautéing until they become translucent and slightly browned.
- Stir in the rosemary and cook for another 2 minutes. Add the millet and water, bringing the mixture to a boil over high heat.
- Reduce the heat to a simmer, cover, and cook for 10-15 minutes, or until the millet is light and fluffy and the water is absorbed.
- Fluff the millet with a fork and season with sea salt and black pepper.
- Place the squash halves on plates, filling them with spoonfuls of millet. Finish with a drizzle of balsamic vinegar. Serve warm.
Grilled Chicken and Garlic Mashed Turnips
Ingredients:
- 3 lbs. chicken (breasts, legs, or thighs)
- 2 tablespoons chopped fresh basil
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cups diced turnips
- 2 garlic cloves, minced
- 3 teaspoons olive oil
- Sea salt
Instructions:
- In a large bowl, combine the chicken, basil, lemon juice, and olive oil. Toss to coat and marinate in the refrigerator for 2 hours (or at least 10 minutes if short on time).
- Preheat the oven to 425°F. Bake the chicken for 50-60 minutes, or until fully cooked.
- In a pot of boiling water, cook the turnip cubes and garlic cloves for about 15 minutes, or until soft.
- Mash the turnips as you would potatoes, or use a food processor. Add olive oil and sea salt to reach the desired consistency and taste.
- Serve the grilled chicken alongside the garlic mashed turnips.