Cheesy millet-stuffed butternuts with shiitakes and kale pesto
INGREDIENTS
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For the Stuffed Squash:
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1 medium butternut squash (about 2 3/4 pounds)
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olive oil, as needed
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salt and freshly milled pepper, as needed
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1/2 cup uncooked millet, rinsed and drained
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1 cup water
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1 medium yellow onion, peeled, halved, and diced
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1/2 pound shiitake mushrooms, rinsed briefly, trimmed, and sliced (3 cups)
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1/4 teaspoon red chile flakes
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1 tablespoon chopped fresh sage leaves
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1/2 tablespoon fresh thyme leaves, plus extra for garnish
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2 tablespoons white wine or vegetable broth
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4 ounces fresh goat cheese, crumbled (about 1 cup)
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2 ounces gruyère cheese, grated, plus 2 more ounces for the tops (about 1 cup total)
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toasted pumpkin or sunflower seeds, for garnish
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For the Kale Pesto:
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2 cups lightly packed, torn kale leaves (no stems)
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2 tablespoons pine nuts
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1 large garlic clove
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1/4 cup grated parmesan
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about 1/3 cup extra virgin olive oil
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a squeeze of lemon juice
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1 tablespoon heavy cream (optional)
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Roast the squash:
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Position a rack in the center of the oven and preheat to 375ºF.
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