Balsamic Roasted Kabocha Squash & Kale with Pan Roasted Millet

Vegan. Gluten Free. Anti-Inflammatory.

I know what you're thinking...millet?! Huh?! Millet is a lesser know grain that has a slightly sweet and fairly nutty flavor. It is similar to quinoa in appearance but slightly 'chewier' in texture. This gluten free grain is one of only a few grains that is considered to be alkalizing for the gut. I like to dry roast my millet in a pan before I cook it to bring out the nutty flavor. You can also season it as you dry roast it with cumin, salt, and pepper - YUM!

Now, let's discuss the rest of this colorful, alkalizing meal including roasted Kabocha squash, kale, pumpkin seeds and caramelized shallots...These three delicious ingredients all work to alkalize your body, decrease inflammation, regulate insulin levels, and improve digestion. This dish is loaded with enzyme promoting vitamins A & C to promote healthy digestion and filled with omega 3 fatty acids for heart health!

At Meal Plans for Health, we consider Kabocha, butternut, acorn, and spaghetti squashes 'friendly carbohydrates' as their unique antioxidant properties actually work to help stabilize blood sugar. The kale and squash are both nutrient dense foods. In fact, this dish gives you:

785% of your daily recommended Vitamin A
196% of your daily recommended Vitamin C
20% of your daily recommended calcium (A little know fact that kale packs a ton of calcium.)
65.2% of your daily recommended Manganese (Key in assisting to stabilize blood sugars.)

If you've never picked a Kabocha before, they look similar to an acorn squash in size but are mostly green with some white running through their skin. So, what are you waiting for? Get cooking! Here is the recipe:

Balsamic Roasted Kabocha Squash & Kale with Pan Roasted Millet (PRINT RECIPE)
Serves 4

Ingredients:
1 small kabocha squash*
4 shallots, quartered**
3 tablespoons balsamic vinegar
3 tablespoons coconut oil, melted
1 teaspoon salt
2 cloves garlic, minced
2 bunches kale, chopped
¼ cup pumpkin seeds/pepitas
Water as needed

For the millet:
1 cup millet
1 cup water
1 cup vegetable stock
Pinch of salt
1 tablespoon extra virgin olive oil
½ teaspoon balsamic vinegar

Directions:

1. Preheat oven to 425 degrees.
2. Cut the squash in half, leaving skin on, then remove seeds and chop into bite size pieces. 
3. Combine squash, shallots, vinegar, 2 tablespoons coconut oil and salt in a large bowl and mix well to combine.
4. Spread squash-shallot mixture onto a rimmed baking sheet and roast for 30 minutes or until soft. 
5. While the squash cooks, get your millet started by rinsing and draining it, then place it into a medium sauce pot over medium heat. Dry roast the millet this way for about 5 minutes or until it gives off a nutty aroma.
6. Add water, stock, and salt; cover and reduce heat to a simmer until all liquid is absorbed, about 20 minutes. 
7. When squash & millet are 10 minutes from being done, heat remaining tablespoon coconut oil in dutch oven or large pot over medium-high heat. Add garlic and saute for 2 minutes. 
8. Add kale to the pot a little at a time, folding it in until it all fits inside and cook until tender – about 5-8 minutes. You may need to add water (1/4 cup at a time) to prevent the kale from burning.  Stay attentive to it.
9. Remove squash and shallots from oven when done and then add them to the pot of kale and toss evenly. Remove pot from the heat. 
10. Stir in remaining tablespoon oil and balsamic into millet and then spoon onto plates.
11. Top millet with kale-squash mixture and add 1 tablespoon pumpkin seeds per serving.

Enjoy!
~Billie & Jen