Kuri Squash with Cranberry Millet Stuffing

Millet stuffed red kuri squash makes a delicious vegetarian, gluten-free, tri-doshic dinner (or side dish for lunch). Red kuri is a bright orange winter squash with a thin, edible skin. It’s a great source of vitamins A and C, potassium, calcium and iron. The millet is slightly warming and is especially balancing during the cold winter months for all doshas.

Ayurveda recommends dinner be light and eaten around sunset. A vegetarian evening ritual can improve digestive health, promote sound sleep and provide more energy during the day.  (Disclaimer: I’m an omnivore, but try to eat vegetarian in the evening to promote better sleep and digestion.) Try it for a week and let me know what you think!

Yield: 2 servings as a main dish

1 kuri squash, sliced in half, seeds removed
1 tablespoon ghee
½ cup millet
1 cup water
Pinch Himalayan salt

1 tablespoon ghee
½ onion, grated
½ teaspoon grated ginger root
½ teaspoon salt
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme
½ cup cranberries
¼ cup pecans, coarsely chopped
2 tablespoons maple syrup
¼ – ½ cup water
Salt and pepper to taste
Parsley (for garnish)

Pre-cook the squash: Preheat oven to 400⁰F. Line a baking sheet with parchment paper. Use your fingers to massage the squash (interior and the skin) with ghee. Transfer to prepared baking sheet, cut side up and bake for about 30 minutes. The exact time will vary depending on how big the squash is, but you should be able to easily pierce it with the tines of a fork, but not too soft as it will be going back in the oven after we stuff it.

Cook the millet: While the squash is cooking, prep the stuffing. In a small saucepan combine the millet, water and pinch of salt. Bring to a boil over high heat, then reduce to simmer and cover. Cook for 25 minutes or until the grains are soft. Fluff with a fork and set aside.

Stuffing: In a large sauté pan, melt 1 tablespoon of ghee. Add the grated onion, ginger and ½ teaspoon salt. Add the rosemary, thyme, cranberries, pecans and maple syrup. Sauté for a few minutes. Add the cooked millet and toss to combine. Add ¼ cup of water. The stuffing should be very moist and stick together. Add additional water if necessary.

Assemble and bake: Using a large spoon, divide the stuffing into each pre-cooked squash half; it’s ok to mound the stuffing. Transfer stuffed squash back into the oven and cook for an additional 15 minutes to brown/crisp the stuffing and finish cooking the squash. Garnish with chopped parsley if desired.



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