Baked Delicata Squash with Millet and Additional Dinner Ideas

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:

1. Preheat your oven to 350°F or 400°F. Roast the delicata squash until they are tender when pierced with a fork.
2. Heat the olive oil in a medium pot over medium heat. Add the garlic and onion, sautéing until they become translucent and slightly browned.
3. Stir in the rosemary and cook for another 2 minutes. Add the millet and water, bringing the mixture to a boil over high heat.
4. 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.
5. Fluff the millet with a fork and season with sea salt and black pepper.
6. 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:

1. 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).
2. Preheat the oven to 425°F. Bake the chicken for 50-60 minutes, or until fully cooked.
3. In a pot of boiling water, cook the turnip cubes and garlic cloves for about 15 minutes, or until soft.
4. 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.
5. Serve the grilled chicken alongside the garlic mashed turnips.