Stuffed Delicata Squash - Gluten Free, Vegan

1. 1

   Preheat the oven temperature to 400 degrees F

2. 2

   Meanwhile in a small saucepan set over medium high heat, add water and 1 teaspoon kosher salt.

3. 3

   When boiling, add millet and rice, cover and reduce to simmer.

4. 4

   Cook for 20-25 minutes until you see little holes for fluffiness.

5. 5

   For Stuffing:

6. 6

   In a large saute pan set on medium heat, add oil, and Earth balance spread.

7. 7

   When melted add diced onions.

8. 8

   Toss to coat onions well for a minute.

9. 9

   Then add the cinnamon stick, curry, cumin, cinnamon. Combine well.

10. 10

    Add diced apples, stir for 2-3 minutes until just beginning to soften.

11. 11

    Add kale, swiss chard and remaining 2 teaspoons kosher salt. Toss well (I use tongs to grab and turn over big leafy greens, no mess). It will look like a huge amount in the pan but it will shrink within a minute.

12. 12

    Add radicchio, and cranberries. Combine well.

13. 13

    Cook for another minute until greens have softened but still have a little firmness.

14. 14

    Add tamarind paste, and pepitas, mix well, cook another minute until done.

15. 15

    Add the millet/wild rice mixture to the pan, mix.

16. 16

    Scoop stuffing mixture into the halved delicata squash shells.

17. 17

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.