This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!
The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check. Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet. Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant. Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.
- 1 cup Millet
- 2 Tbsp Olive Oil, divided
- 1 medium Butternut Squash
- 2 Tbsp chopped fresh Sage
- 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
- 1 cup Pomegranate Seeds
- 1/3 cup roasted Pistachios
- 1 Tbsp Balsamic Vinegar
- ¼ cup chopped Italian Parsley
Pre-heat oven to 375°F. Place squash on a baking sheet, sprinkle with the sage and toss with 2 teaspoons of the olive oil and season with salt and pepper. Roast, stirring once or twice until tender 15-20 minutes.
On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper. Spread the mushrooms in a single layer and roast for 10 minutes.
To prepare the millet bring 1 quart of water to a boil. Season the water generously with salt as you would for cooking pasta. Add the millet and cook for 13 minutes. Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.
Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine. Sprinkle the pistachios over the top and serve.