Roasted Sweet Dumpling Squash Bowls

Yields 4 servings


1 cup millet grain

2 cup water

2 sweet dumpling squash

3 tbsp olive oil

1 cup leek, chopped

1 cup carrot, shredded

½ cup fennel, chopped

½ cup pumpkin seeds

1 orange sweet pepper, chopped

3 tbsp basil pesto

1 cup goat cheese, crumbled


1. Preheat oven to 385F. Drizzle the cleaned out squash with 1 tbsp olive oil. Place the halved squash facing down on parchment paper. Place into oven for 40 minutes.

2. Rinse the dry millet and place into a medium pot. Add 2 cups of water and bring to a boil on high heat. Reduce to a low heat, cover and cook for 15 minutes. Turn the heat off and let the millet continue heating for an additional 10 minutes. Set aside.

3. In a large skillet, combine olive oil, leeks, carrots, fennel and pumpkin seeds. Sauté for 5-6 minutes on medium to high heat, stirring continuously with a wooden spoon.

4. Add the cooked millet and basil pesto to the skillet and stir well until all ingredients are combined well.

5. Turn the baked squash facing up. Fill the squash bowls with the sautéed vegetable mixture. Add crumbled goat cheese.

6. Serve warm.