Serves 2
Squash
1 small delicata squash, cut in half lengthwise, scoop out seeds
2 tbsp olive oil
1/2 leek, thinly sliced (white and light green parts)
3 garlic cloves, chopped
4 sprigs thyme, chopped
1 sprig rosemary, chopped
2 tbsp butter
3 tbsp millet
3 tbsp white wine
1 cup vegetable stock
1 bay leaf
1/4 cup cooked beluga lentils
1 celery stick, small diced
1/4 cup mascarpone
1/4 cup parmesan
3 tbsp roasted hazelnuts (if not roasted already, roast in oven at 300 for 25 minutes)
Herbed Creme Fraiche (can be made in advance)
1/3 cup crème fraiche
2 sprigs chevril, finely chopped
2 sprigs chives, finely chopped
2 sprigs flat leaf parsley, finely chopped
1/2 lemon, zested
mix herbs, zest and crème fraiche and set aside.
Preheat oven to 425. Rub both squash halves (inside and out) with olive oil & sprinkle with salt and pepper. Place on baking tray, flesh side down and roast for 25 minutes.
In a medium sized pan over medium heat, melt butter. Add leek, garlic, thyme, rosemary, salt and pepper. Cook until leek softens (2-3 minutes).
Add millet and stir to toast. Add stock and bay leaf. Turn the heat up to medium high and stir until it comes to a boil. Then, reduce heat to medium low, cover, stirring occassionally. Keep cooking for 12-18 minutes.
Add in diced celery, lentils and mascarpone. Stir until combined.
Taste and adjust seasoning.
Flip squash, flesh side up and evenly divide millet mixture. Top with parmesan and put back in oven for 12-15 minutes (at 425) until top is golden.
Smear crème fraiche mixture on a plate and put squash on top. Then add hazelnuts on top
Serve