Butternut Squash Stuffed with Curried Millet
From: Jennifer

I'll give you this recipe and then give you the subsitions and alterations I made to it.
I love curries and had never made this before.
It's looks kind of wild and the flavors you get are different in evey bite.
Not to forget its very healty and very low in fat!

Serves 4

• 2 lb butternut squash halved, seeds removed
• 3 c. millet (cooked)
• 1/2. onions
• 1/3 c. cooked peas (frozen or fresh)
• 1/4 c. dark or golden raisins
• 1/2 c. yogurt (see subs)
• 2 tsp. good quality curry powder
• 1/8 tsp. cinnamon
• 1/8 tsp. ground red pepper (cayenne)
• 1 T. vegetable oil

2. While squash is cooking, heat oil over med-high flame.
Saute onions until transparent (about 2 minutes).
Add curry powder, cinnamon and red pepper.
Stir until absorbed (2 or 3 stirs).
Remove from heat.

3. Stir in millet, peas, raisins and yogurt-sub.

4. When squash is done, fill each half with the mixture (about 1/4c. to 1/2 c. stuffing per halve of squash).
Return stuffed squash to oven and bake for another 30 minutes, or until stuffing is thoroughly heated.

5. Serve Warm and Enjoy!

The subsitutions I made.

1. Since I am vegan I omitted the yogurt, and used about 1/4c.- 1/2c. warm water to get the spices mixed into the stuffing.
It is still good just not as creamy as the yogurt would render it (or use soy milk?).

2. Use any winter squash.
I used acorn since I caught them on sale the otherday.
If you use cayote squash or other really small ones, expect to serve one whole squash to a person.

3. Running a little short of time and can't wait for the millet to cook?
Subsitute couscous.
15 minutes from sart of boiling to to completed couscous and it offers a very similar consistency to millet.

Hope everyone enjoys this.
I found it absolutely fabulous! - Jennifer