A seasonal recipe for your Thanksgiving table from DEFINE foods, this savory-sweet dish is sure to please. Maple and herb squash roasted with grapes pair well with millet, a gluten-free grain which adds a nutty flavor and nutritious bite, full of B vitamins, calcium, iron, potassium and zinc. This dish comes together quickly and can easily be prepared in advance so you have time to fit in your DEFINE class and host the most celebrated meal of the year.
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Millet with Maple Roasted Acorn Squash, Grapes + Autumn Leaves
Prep Time: 15 minutes
Cook Time: 30 minutes
2 acorn squash, sliced into 1/4-inch rings
½ bunch red grapes
1 large shallot, thinly sliced
3 sprigs fresh thyme, picked
2 tsp Dijon mustard
1 Tbsp pure maple syrup
1 Tbsp apple cider vinegar
¼ cup olive oil
sea salt and freshly ground black pepper
1 cup millet
2 cups water
1 handful autumn greens
½ cup toasted and chopped walnuts
Preheat oven to 400 degrees.
Make the dressing: Whisk together the Dijon, maple and vinegar. Drizzle in the olive oil , whisking to combine. Season to taste with sea salt and pepper. Set aside.
Make the Millet: Place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
Roast: Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
In-House Natural Foods Chef, Erin O’Leary Stewart