Butternut Squash And Millet Gratin by Gourmet Vegan - Musely
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Butternut Squash And Millet Gratin

posted in Food & Drink > Recipes
10/16/2014
  • Butternut Squash and Millet Gratin - Vegan - Serves 4
    Butternut Squash and Millet Gratin - Vegan - Serves 4
  • 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.

    Continue to Ingredients >

  • 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

    Continue >

  • 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

    Continue to Method >

  • 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.

    Continue >

  • 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.

    Continue >

  • 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.

    Enjoy x

  • Recipe can also be viewed and printed at http://www.theveganhousehold.com/mains/butternut-squash-and-millet-gratin/

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