Delicata Squash, Millet, and Kale Bowl
- 3 delicata squash halved lengthwise and seeded (do not peel)
- 1 red onion diced
- 2 tbsp coconut oil or ghee, melted
- 1⁄2 tsp sea salt
- fresh ground black pepper to taste
- 1 cup millet
- 1 bunch kale center ribs removed, chopped
- 2 stalks celery chopped
- 1⁄2 bunch fresh Italian parsley chopped
- 1⁄4 cup dried unsweetened cranberries
- 1⁄4 cup raw pumpkin seeds (pepitas)
- creamy tahini dressing (see Creamy Tahini Dressing recipe)
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Slice the squash crosswise into ⅓ inch wide half moons. Place the squash and the onion on the baking sheet and drizzle with coconut oil or ghee, then toss well to combine. Season with salt and pepper.
- Roast the squash and onions for about 20 minutes, flipping them halfway through. You want the squash to be golden, lightly browned and fork tender. When finished cooking, remove from oven and set aside
- While the squash is in the oven, cook the millet. Bring 2 cups water to a boil in a small pot. Add 1 cup millet and ½ tsp salt. Return water to a boil then reduce heat to simmer, cover and cook until tender, about 20 minutes. Drain off any remaining water and allow to cool.
- Place the chopped kale in a large bowl and massage 1⁄4 cup of the tahini dressing into it using your hands (this will help break down the leaves). Add the millet, roasted squash and onion, celery, parsley, cranberries, and pumpkin seeds and toss well to coat. Add more dressing as needed.
Delicata squash is a PN favorite - it's easy to cut through, easy to seed, and the best part is there's no need to peel it! It cooks quickly and adds an absolutely delicious and subtly sweet flavor to meals. Make ahead tip: You could throw this meal together entirely from leftovers! Roast a batch of squash and onions in advance, use leftover millet (or any other grain) you have on hand, and have the tahini dressing ready to go. That way the whole bowl takes about 5 minutes to throw together!