Stuffed Acorn Squash with Pecan-Dijon Sauce

Millet’s nutty flavor and subtle crunch make this dish a well-rounded winter delight.

Prep time: 15 minutes
Cook time: 1 hour
Servings: 4

Kitchen equipment you’ll need: food processor or blender

Ingredients:

• 2 acorn squashes, halved and seeded

• 2 cups millet

• 4 cups veggie broth

• ½ yellow onion, chopped

• 1 shallot, chopped

• ½ cup pecans, chopped

• ¼ cup olive oil

• 2 Tbsp Dijon mustard

• splash of apple cider vinegar

• salt + pepper, to taste

Directions:

Preheat oven to 350F. Rub acorn squash halves with olive oil and place skin-up (cut side down) on a baking sheet. Bake for 45-60 minutes, or until tender.

While squash is cooking, heat a large skillet or saucepan on medium-high heat. Add millet to hot pan and toast for 2-3 minutes, stirring frequently. Add veggie broth and bring to a boil, then reduce to a simmer. Simmer for 10-15 minutes until broth is absorbed. Remove from heat and set aside.

Heat a small skillet on medium heat. Add onion and shallot to hot pan with a splash of olive oil or avocado oil. Sauté for a few minutes until soft, then add pecans. Sauté a few minutes more, stirring occasionally.

In a blender or food processor, combine onion mixture with olive oil, mustard, and apple cider vinegar. Blend until desired consistency is reached. Add salt and pepper as needed.

To serve, spoon cooked millet into acorn squash halves and top with pecan sauce.

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Make it camp-friendly:

Prepare the sauce in advance at home.

At your campsite, prepare the squash by halving it, seeding it, and thoroughly wrapping it in tin foil. Cook in the fire for about an hour.

Cook the millet on your campstove as directed above.