Grilled Winter Squash with Millet Pilaf and Coconut Chutney Sauce

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1/2 cup coconut milk
1/3 cup prepared mango chutney
1 Tbsp. fresh-squeezed lime juice
2/3 cup uncooked millet
1 1/2 cups vegetable stock
2 medium acorn or delicata squashes (about 1 lb. each)
4 tsp. coconut oil
1 small yellow onion, diced small
1 small carrot, diced small
2 cloves garlic, minced
1 tsp. mustard seeds, crushed
1 tsp. cumin seeds, crushed
1 tsp. fennel seeds, crushed
4 cups loosely packed, finely chopped napa cabbage
1/8 tsp. salt
1/8 tsp. cayenne

To make the sauce, combine the coconut milk, chutney, and lime juice in a food processor or blender and puree until smooth.  Set aside at room temerature so the flavors can blend.  Preheat a coal or gas grill to medium-high.

Rinse and drain the millet and toast it in a dry, heavy-bottomed skillet over medium-low heat for 5 minutes, stirring constantly.  Meanwhile, bring the stock to a boil in a saucepan.  Add the toasted millet to the hot stock.  Cover the pot, reduce heat to low, and simmer 25 minutes.  Turn off the heat and allow the pot to sit with lid undisturbed until you are ready for the millet.

Meanwhile, cut the squashes in half lengthwise.  Do not peel them.  Scrape out and discard the seeds.  Slice each half into 1-inch wedges.  Use 2 tsp. of the oil to lightly coat both sides of each squash wedge.  Place the squash on the hot grill and cook about 3-4 minutes per side, turning once.  Squash should be quite tender but not falling apart.

Heat the remaining 2 tsp. of oil over medium heat in a sauté pan or skillet.  Add the onion, carrot, and garlic, along with the mustard, cumin, and fennel seeds.  Sauté, stirring frequently, 5 minutes.  Add the cabbage, salt, and cayenne and sauté 5 minutes longer, until cabbage is wilted.  Gently, but thoroughly, combine the sautéed vegetables with the hot cooked millet.

Mound the hot pilaf onto individual serving plates.  Arrange grilled squash wedges alongside each portion of pilaf.  Spoon the sauce generously over the squash and serve immediately.

(I just baked my squash instead of grilling.  I also just mixed everything together to take for lunches - would recommend cutting squash into a smaller dice to serve in this way.  Be careful of the chutney you buy: some are super sugary!  All in all, this had a nice and interesting flavor.)

Acorn Squash-Ginger Bisque

(recipe from an unknown magazine clipping)

2 medium acorn squash (about 1 1/2 lbs. each)
1/3 cup dry sherry
1 cup onions, chopped
2 cloves garlic, halved
1 1/4 cups red bell pepper, chopped
3 cups vegetable broth
1 cup unsweetened orange juice
2 tsp. ginger, peeled and grated
1/2 tsp. curry powder
1/2 tsp. ground cinnamon
1/4 tsp. salt

Preheat the oven to 350 F.  Line a baking sheet with aluminum foil.  Slice each squash in half lengthwise, and place cut side down on prepared baking sheet.  Bake for 30 minutes or until tender.

Let cool, and remove seeds and membrane.  Scoop out pulp and set aside; discard remains.

In a large saucepan, bring sherry to a boil over medium-high heat.  Add onions and garlic; cook for 3 minutes and stir frequently.  Add bell peppers; continue to stir and cook for 3 minutes.

Add reserved squash pulp, broth, and remaining ingredients.  Bring to a boil, cover, reduce heat and simmer 30 minutes, stirring occasionally.

Pour squash mixture into a blender or food processor and blend until smooth.  Ladle into bowls and serve warm.

Serves 7.

(A thick and delicious soup.  I also blended some canned chipotle peppers in adobo sauce into some of the servings, with nice results.  If you remove the seeds from the squash before baking, you can bake them separately for a snack!)