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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Garden Pesto

Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

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Stuffed Endive

Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts
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Rating: 3.83
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Brussels Sprouts with Walnuts
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Votes: 6
Rating: 3.83
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Ingredients
Servings:
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Instructions
The Sprouts
  1. Prepare your mise en place.
  2. Cut each sprout in half lengthwise and then in half again to make little wedges.
  3. Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
  4. Bring water to a boil over high heat.
  5. When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
  6. Steam for 8 minutes or until the sprouts are bright green. Remove from heat immediately.
  7. Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
  8. Dump the cooked sprouts back into the hot pan.
Layer The Flavors
  1. Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
  2. Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
  3. Add the chopped walnuts, and stir to mix well.
  4. Taste and season with salt and pepper to taste.
  5. Serve hot as a side dish or cold as part of a salad.
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