Millet & Lentil Stuffed Delicata Squash

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