Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
  3. To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
  4. Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
  5. To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
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Sauteed Romanesco

Sauteed Romanesco
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Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Sauteed Romanesco
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Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Prepare the romanesco by cutting off the florets, like you would broccoli. Set aside.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Add shallot to the pan and cook for 1 minute while constantly stirring.
  5. Add romanesco to the pan and cook, without agitating for 2‐3 minutes. The goal is to create a nice sear on the vegetable.
  6. Continue cooking for 7‐8 minutes, stirring often.
  7. Add almonds and cherries to the pan and cook for an additional 5 minutes.
  8. Season with salt and pepper. Enjoy!
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Roasted Cactus Salsa

Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

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Braised Mustard Greens

Braised Mustard Greens
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Braised Mustard Greens
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a large skillet, warm oil over medium heat.
  3. Add shallot and bacon. Sauté until bacon is crispy, about 2-3 minutes.
  4. Add mustard greens to the skillet and toss until they begin to wilt, about 1-2 minutes.
  5. Add chicken stock and cook until completely evaporated, about 2-3 minutes.
  6. Season with salt and pepper.
  7. Transfer mustard greens to a serving plates and garnish with dill. Enjoy!
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