STUFFED EGGPLANT WITH LAMB SERVED WITH SAFFRON RICE
Ingredients
Serves 4 to 6
3 medium-sized Italian eggplants
1 cup (250 ml) olive oil
2 tbsp (30 ml) butter
1 large yellow onion, peeled and finely chopped
½ tsp (2 ml) each, crushed red pepper and dried oregano
3 garlic cloves, finely chopped
1 lb (500 g) ground lamb
3 to 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
1 green bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 red bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
salt and freshly ground black pepper, to taste
½ cup (125 ml) flat-leaf parsley, finely chopped
2 tbsp (30 ml) lemon juice
1 cup (250 ml) water
2 tbsp (30 ml) tomato paste
¼ cup (50 ml) grated Parmesan
SAFFRON RICE:
2 cups (500 ml) long grain or basmati rice
1 tbsp (15 ml) butter
2 tbsp (30 ml) olive oil
1 small yellow onion, peeled and finely chopped
3 large pinches saffron threads
3¾ cups (925 ml) chicken stock
1 tsp (5 ml) salt
Instructions
- Peel eggplant lengthwise in ½-in (1.25 cm) strips “zebra-style,” leaving a ½-in (1.25 cm) strip of skin between each peel. Cut eggplant in half, lengthwise, and score the inner flat surface a few times with the tip of a paring knife
- Heat olive oil in a large deep frying pan. In batches, fry eggplant, flat-side down first, until golden and begins to soften. Turn frequently. Place eggplant on a paper towel-lined baking sheet to drain, then transfer to a single layer in a large baking dish. Cut a deep slit lengthwise in each eggplant. Set aside.
- Preheat oven to 350 F (180 C).
- Heat butter in frying pan and add onion, red pepper and oregano. Sauté until soft and fragrant, about 5 minutes. Add garlic and sauté for 2 more minutes. Add lamb and cook for 10 minutes, breaking up meat with a fork to separate. Add tomatoes and bell peppers. Season with salt and pepper and sauté until all juices have evaporated, about 5 more minutes. Mix in parsley and lemon juice. Remove from heat and allow to cool slightly.
- Stuff eggplant tightly with lamb mixture, enlarging eggplant opening with your hand. In a small bowl, mix together water and tomato paste and pour into baking dish around eggplant. Sprinkle eggplant with Parmesan. Cover and bake 30 to 40 minutes, or until tender.
- To make SAFFRON RICE: Rinse rice in cold water three to four times until water is clear. Drain and set aside.
- In a heavy saucepan, heat butter and olive oil over medium heat. Add onion and saffron and sauté until onion is translucent and mixture is fragrant. Add drained rice and stir well to absorb, about a minute. Add chicken stock and bring to a boil. Cover tightly with a lid, reduce heat to low and simmer, about 20 minutes. Do not lift lid until rice is cooked. Fluff rice with fork and serve immediately. Makes about 6 cups (1.5 L).
Drink Pairings
BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD
Ingredients
Serves 6
ARUGULA SALAD:
8 cups (2 L) baby arugula, rinsed, drained and spun dry
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) extra-virgin olive oil
coarse sea salt
freshly ground coarse black pepper
BISTECCA FLORENTINA:
4 sprigs fresh rosemary, coarsely chopped
3 tbsp (45 ml) olive oil
coarse sea salt, to taste
freshly ground coarse black pepper, to taste
2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
large Parmesan curls, for garnish
lemon wedges, for garnish
Instructions
- To make ARUGULA SALAD: In a small mixing bowl, whisk the extravirgin olive oil and balsamic vinegar. Toss with arugula and season to taste with sea salt and freshly ground black pepper.
- To make BISTECCA FLORENTINA: In a small mixing bowl, combine rosemary, olive oil, sea salt and freshly ground black pepper. Brush or rub into steak and allow to marinate at room temperature for 1 hour.
- Preheat grill to high.
- Place steak onto grill and cook until a dark, golden brown crust forms on the underside (not burnt), 5 to 6 minutes for medium-rare, depending on thickness of steak. Flip steak and continue cooking until golden on the opposite side, about 5 to 6 more minutes.
- Or, to cook steak on the stove, preheat oven to 450 F (230 C) and heat a large, cast iron frying pan on the burner. When pan is piping hot, brush a little olive oil over the bottom. Using tongs, place steak in centre of sizzling pan. Cook until the underside of steak is seared golden brown, about 4 minutes. Turn steak over and place pan in oven. Roast about 6 more minutes, for medium-rare.
- Remove steak to a carving board and let rest 5 to 10 minutes before carving. While cooling, prepare Arugula Salad.
- Slice steak and arrange on a warmed platter and top with dressed salad. Garnish with Parmesan curls and lemon wedges.
Drink Pairings
SALTED TOFFEE BACON BARK
Ingredients
Serves 10 to 12
45 to 50 salted saltine crackers
1 cup + ¼ cup (310 ml) unsalted butter, divided
1 cup (250 ml) dark brown sugar
14 cups (3.5 L) mini marshmallows
1 tbsp (15 ml) Malden sea salt
3 oz (90 ml) bourbon
3 cups (750 ml) dark chocolate chips, divided
5 strips crispy bacon, minced
¼ cup (60 ml) raw pumpkin seeds
Instructions
- Preheat oven to 400 F (200 C). Line a jelly roll pan with aluminum foil, allowing at least ½-in (1 cm) of overhang on all sides. Grease aluminum foil with a good layer of melted butter before laying out crackers in a single layer. Break crackers as needed to fill entire bottom of pan.
- In a medium-sized saucepan, stir together 1 cup (250 ml) butter and brown sugar over medium heat. Once butter has melted and mixture is well combined, allow to come to a boil. Let boil for 2 more minutes, stirring continuously. Then, immediately pour mixture over crackers and spread to cover in an even layer. Bake until very bubbly, about 5 to 8 minutes. Remove from oven and sprinkle with 1 cup (250 ml) chocolate chips. Melt chocolate chips for 4 minutes. Spreadover toffee surface in a thin layer. Set aside to cool to room temperature. Place in freezer for 30 minutes.
- In a medium-sized saucepan, stir together remaining ¼ cup (60 ml) butter, marshmallows and bourbon over mediumlow heat until marshmallows are melted and mixture is smooth. Spread marshmallow sauce over frozen chocolate layer using a rubber spatula. Sprinkle with sea salt before chilling in freezer until marshmallow layer is firm, about 15 to 20 minutes.
- Meanwhile, fill a medium-sized saucepan with 1½-in (3.5 cm) water and bring to a simmer over medium heat. Place remaining chocolate chips in a heatproof bowl and set over simmering water. Stir constantly until chocolate is melted and smooth. Working quickly, pour chocolate over marshmallow layer and spread into an even layer. Before chocolate sets, sprinkle with bacon bits and pumpkin seeds. Freeze bark until top chocolate layer is firm, about 10 to 15 minutes.
- When ready to serve, remove bark from pan using foil overhang before carefully peeling foil away from hardened bark. Cut into pieces using a sharp knife. Serve while still chilled, as bark will become soft at room temperature. Bark may be refrigerated in an airtight container for up to 3 days.
Drink Pairings
SPICED ALE AND PRETZEL CARAMELS
Ingredients
Serves 40 large caramels
12 oz (355 ml) IPA beer, divided
2 cups (500 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
1 cup (250 ml) unsalted butter
1 cup (250 ml) whipping cream
1 cup (250 ml) clear corn syrup
½ tsp (2 ml) cinnamon
⅓ cup (75 ml) broken pretzel sticks or about
40 mini pretzels
Instructions
- In a small saucepan, bring 1 cup (250 ml) IPA beer to a simmer over medium heat. Cook until beer has been reduced to 1 tsp (5 ml), about 20 minutes. Remove from heat and set aside.
- Grease a 13 x 9-in (33 cm x 23 cm) baking pan with butter and line with two sheets of crisscrossed parchment paper. Alternatively, lightly spray two silicone moulds, each with twenty 1-in (2.5 cm) square cavities, with cooking oil.
- In a 4 quart (4 L) heavy-bottomed saucepan, stir together remaining beer, granulated sugar, brown sugar, butter, whipping cream and corn syrup. Place over medium heat and simmer while stirring occasionally. Increase heat to medium-high and bring to a boil. Boil, stirring frequently to prevent scorching, until mixture reaches 244 F to 246 F (118 C to 119 C) on a candy thermometer, about 30 minutes. Remove from heat and stir in beer reduction and cinnamon. Immediately pour into prepared pan or moulds and top with pretzel sticks or mini pretzels. Refrigerate until firm, about 2 hours.
- Remove caramel block onto a cutting board that has been lightly greased with vegetable oil and peel off parchment paper. Position pretzel side up and, using a lightly oiled knife, cut into 1-in (2.5 cm) squares. If using silicone moulds, simply pop out caramels. Wrap individual caramels in squares of parchment or wax paper. Caramels may be stored in an airtight container and refrigerated for up to 2 weeks
Drink Pairings
PUMPKIN CANNOLI
Ingredients
Serves 20 cannoli
CANNOLI SHELL:
20 round dumpling wrappers
¼ cup (60 ml) unsalted butter, melted
FILLING:
1 cup (250 ml) mascarpone cheese
½ cup (125 ml) ricotta cheese
¾ cup (175 ml) pumpkin purée
¾ cup (175 ml) icing sugar, plus extra if needed
1 tbsp (15 ml) golden or spiced rum
pinch freshly grated nutmeg
1 tsp (5 ml) vanilla extract
½ cup (125 ml) whipping cream
6 oz (180 g) dark chocolate, chopped
½ cup (125 ml) pistachios, crushed
Instructions
- To make CANNOLI SHELL: Preheat oven to 375 F (190 C). Using a pastry brush, coat both sides of each wonton with a generous layer of butter. Wrap one buttered wonton around a cannoli form and place on a baking sheet, seam side down. Repeat with remaining wontons. Bake turning once or twice until golden brown and crisp, about 7 to 10 minutes. Do not overcook. Remove shells from form and place on a rack to cool. Repeat until all shells are baked. May be made up to 2 days ahead and stored in an airtight container at room temperature before use.
- To make FILLING: In bowl of a stand mixer fitted with paddle attachment, mix together mascarpone, ricotta, pumpkin purée, icing sugar, rum, nutmeg and vanilla until well combined and smooth. In a medium-sized bowl and mixer fitted with a wire whisk attachment, whip cream until firm peaks form, about 3 minutes. Using a rubber spatula, fold whipped cream into mascarpone mixture. Transfer filling to a piping bag fitted with a large star tip.
- To assemble cannoli, melt chocolate in a double boiler until smooth. Dip ends of each wonton shell into chocolate. Dip chocolatecovered ends into crushed pistachios before setting shells on a parchment-lined baking tray, seam side up. Allow chocolate to harden and set in refrigerator for about 15 minutes. Remove shells from baking tray and pipe filling into both ends. Place filled shells back on baking tray and drizzle remaining melted chocolate over cannoli. Set chocolate by refrigerating cannoli another 10 to 15 minutes before serving with a light dusting of icing sugar, if desired.
Drink Pairings
SPIRITED TARTS
Ingredients
Serves 8
LIMONCELLO CURD:
6 large egg yolks
1 cup (250 ml) granulated sugar
½ cup (125 ml) lemon juice
1 tbsp (15 ml) lemon zest
½ cup (125 ml) cold unsalted butter, diced
¼ cup (60 ml) limoncello liqueur
GRANOLA CRUST:
1½ tbsp (21 ml) light brown sugar
1½ tbsp (21 ml) vegetable oil
1½ tbsp (21 ml) liquid clover honey
1 tsp (5 ml) vanilla extract
½ cup (125 ml) toasted hazelnuts
1 cup (125 ml) large-flaked rolled oats
¼ tsp (1 ml) salt
MERINGUE GHOSTS:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
5 large egg whites, at room temperature
⅛ tsp (0.5 ml) table salt
⅛ tsp (0.5 ml) cream of tartar
brown gel food colouring, for garnish
Instructions
- To make LIMONCELLO CURD: Fill a medium-sized saucepan with 1½-in (3.5 cm) water and bring to a simmer over medium-high heat. Meanwhile, in a medium-sized glass or stainless steel bowl, whisk together egg yolks and sugar until thick and pale, about 2 minutes. Add lemon juice and zest and whisk to combine.
- Set bowl with egg mixture over simmering water, making sure bowl does not touch water, and whisk constantly until mixture thickens and coats back of a spoon, about 9 to 11 minutes
- Remove bowl from heat and whisk in butter until blended. Stir in limoncello. Strain curd through fine-meshed sieve set over a bowl. Cover curd with plastic wrap, pressing wrap onto surface of curd to prevent a skin from forming. Chill in refrigerator until cold. Curd may be made up to 4 days ahead and kept refrigerated until ready to use.
- To make GRANOLA CRUST: Preheat oven to 300 F (150 C). Generously grease eight 3-in (8 cm) tartlet moulds before setting on a baking tray. Set aside.
- In a small saucepan, stir together brown sugar, oil and honey over medium heat until sugar has dissolved, about 2 minutes. Remove from heat and stir in vanilla extract.
- In a food processor, pulse hazelnuts until coarsely chopped. Add oats and salt, and pulse until finely ground. Add brown sugar mixture and pulse again 4 or 5 times until well combined. Press 2 tbsp (30 ml) mixture into bottom and up sides of each tartlet mold. Bake until golden brown, about 20 to 25 minutes.
- Let granola crusts cool in moulds for 20 minutes. Gently remove crusts from moulds using a thin pairing knife to loosent. Transfer to a wire rack and cool completely to room temperature. May be made up to 5 days ahead and stored in an airtight container at room temperature.
- To make MERINGUE GHOSTS: Shortly before serving, bring sugar and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer until soft-ball stage registering 235 F (113 C) on a candy thermometer, about 3 to 5 minutes. As mixture cooks, occasionally wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
- In a large bowl whip together egg whites and salt with an electric mixer until frothy. Add cream of tartar and increase speed to medium, whipping until soft peaks form, about 3 minutes. With mixer att medium speed, pour hot sugar syrup in a very thin stream down side of bowl. Once all syrup has been added, increase mixer speed to medium-high and whisk until egg whites are firm and glossy and mixing bowl is cool to the touch, 6 to 8 minutes. Transfer meringue to a piping bag fitted with a round piping tip 1½-in (3.5 cm) wide.
- To assemble tarts, fill each shell with limoncello curd and smooth to create a flat top. Pipe meringue ghost shapes onto curd. Dip a small paintbrush in brown gel and dot meringue to form eyes and mouth of ghost. Serve immediately.
Drink Pairings
BRÛLÉE CRANBERRY TART
Ingredients
Serves 8
WALNUT CRUST:
1¼ cups (310 ml) raw walnut halves or walnut pieces
1 cup (250 ml) white rice flour
¼ tsp (1 ml) salt
6 tbsp (90 ml) unsalted butter, softened
½ cup (125 ml) granulated sugar
CRANBERRY FILLING:
12 oz (340 g) fresh cranberries
1 cup (250 ml) granulated sugar
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
½ vanilla bean, split in half
½ cup (125 ml) unsalted butter, cut into cubes
2 large eggs
2 large egg yolks
SPARKLING CRANBERRIES:
½ cup (125 ml) granulated sugar, plus extra for coating
½ cup (125 ml) water
1½ cups (375 ml) fresh cranberries
GARNISH:
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
2 tbsp (30 ml) icing sugar, sifted
2 tbsp (30 ml) granulated sugar
orange zest, for garnish
Instructions
- To make WALNUT CRUST: Heat oven to 350 F (180 C). In a food processor, grind walnuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse 4 times. In a medium-sized bowl, cream butter and sugar together with a wooden spoon for a couple of minutes until pale and thick. Add nut mixture and stir until dough comes together. If it seems crumbly, add some cold water, 1 tsp (5 ml) at a time, making sure not to exceed 2 tbsp (30 ml) total. Press dough evenly into a 10-in (25 cm) fluted tart pan. Prick bottom of crust with a fork and freeze for 30 minutes or up to several days if desired. Bake chilled tart shell until lightly browned, about 15 minutes. Cool at room temperature on a wire rack.
- To make CRANBERRY FILLING: Place cranberries, sugar, orange juice and zest and vanilla bean in a medium-sized saucepan over medium heat. Bring to a simmer and cook until cranberries have popped and softened, about 10 minutes. Transfer to a sieve set over a bowl, use a rubber spatula and press cranberry liquid into bowl. Whisk butter into warm cranberry liquid.
- Place eggs and egg yolks in a large bowl and whisk lightly. Slowly whisk a cup of warm cranberry mixture into eggs to temper, then add remaining cranberry mixture and whisk to combine.
- Return cranberry mixture to saucepan and cook, stirring constantly with a wooden spoon over low heat until just bubbling and thickened, about 10 minutes. Strain through a fine-meshed sieve into a non-reactive bowl. Cool to room temperature. If not using right away, cover filling with plastic wrap, pressing wrap onto surface of filling to prevent a skin from forming, and refrigerate. Filling may be made up to 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). Pour cooled cranberry filling into prebaked tart shell and smooth top with a spatula. Bake for 10 minutes to set filling. Cool on a wire rack at room temperature. Tart may be stored, lightly covered with plastic wrap at room temperature for up to 2 days.
- To make SPARKLING CRANBERRIES: Place cranberries in a medium-sized bowl.
- In a small saucepan, stir together sugar and water over mediumhigh heat until simmering and sugar has dissolved. Remove saucepan from heat and cool mixture until warm to the touch. Pour over cranberries. Cover bowl with plastic wrap and refrigerate overnight.
- Using a slotted spoon, remove berries from syrup and place on a wire cooling rack with a piece of parchment paper placed underneath. Spread berries so they are not touching each other and let dry for 1 hour at room temperature.
- Working in batches, roll a handful of berries at a time in extra granulated sugar to coat. Place sugared cranberries on a parchmentlined baking sheet and continue coating remaining berries. Let cranberries dry for two hours at room temperature before using. Cranberries may be stored in an airtight container at room temperature for 2 days. Makes 1½ cups (375 ml).
- To make GARNISH: In a chilled bowl, whip cream until soft peaks form, about 4 minutes. Add vanilla extract and icing sugar and continue to whip until stiff peaks form. Sprinkle granulated sugar evenly over top of tart, leaving a ½-in (1.25 cm) border. Let stand for 5 minutes.
- Using a blowtorch and holding flame at least ½-in (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before dolloping whipped cream in centre of tart and topping with Sparkling Cranberries and curls of orange zest. Serve immediately.
Drink Pairings
ACORN SQUASH WITH CHERRY AND PECAN CHUTNEY
Ingredients
Serves 8
CHERRY AND PECAN CHUTNEY:
2 tbsp (30 ml) grapeseed oil
2 shallots, peeled and diced
2 garlic clove, minced
2 cups (500 ml) dried tart cherries
½ cup (125 ml) dry white wine
1 tbsp (15 ml) maple syrup
pinch each, ground nutmeg, ground
cinnamon and crushed red pepper flakes
salt, to taste
1 cup (250 ml) pecans halves, roughly chopped
ROASTED ACORN SQUASH:
2 cups (500 ml) apple cider
½ cup (125 ml) unsalted butter
2 tsp (10 ml) fresh rosemary leaves, minced
2 tsp (10 ml) thyme leaves, minced
1 tbsp (15 ml) sage leaves, chopped
2 large acorn squash, cut in half and seeded
salt and pepper, to taste
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- To make CHERRY AND PECAN CHUTNEY: In a medium saucepan, warm oil over medium heat. Add shallots and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook another minute. Add cherries, wine, maple syrup and seasonings. Increase heat to medium-high. Bring mixture to a boil, reduce heat to medium-low and simmer, uncovered, stirring often, until thickened and slightly sticky, about 10 minutes. Stir in pecans. Transfer chutney to a bowl and cool to room temperature. Chutney may be kept refrigerated in an airtight container for 4 days.
- To make ROASTED ACORN SQUASH: Preheat oven to 375 F (190 C).
- In a small saucepan, reduce apple cider over high heat to a ¼ cup (60 ml). Reduce heat to medium-low and stir in butter, rosemary, thyme and sage. Once butter has melted, continue to simmer for another 2 minutes, stirring occasionally. Set aside, keeping warm.
- Slice acorn squash into ¾-in (2 cm) half-moons. Place in a single layer on a parchment-lined baking sheet. Brush with half the apple cider mixture and season lightly with salt and pepper. Bake for 15 minutes, brush squash with remaining apple cider mixture and continue to bake for another 10 to 15 minutes, until squash is soft.
- Transfer warm squash to a serving platter, top with chutney and garnish with a sprinkle of parsley. Serve immediately while squash is still warm.
Drink Pairings
BUTTERNUT SQUASH AND MUSHROOM BRAID
Ingredients
Serves 6
4 cups (1 L) cubed butternut squash, cut into 1-in (2.5 cm) pieces
3 tbsp (45 ml) grapeseed oil, divided
salt and pepper, to taste
½ tsp (2 ml) each dried sage, dried thyme and dried oregano
½ large red onion, thinly sliced
3 garlic cloves, minced
6 oz (180 g) mixed mushrooms, trimmed and sliced
5 oz (140 g) baby spinach
all-purpose flour, for rolling
14 oz (400 g) puff pastry
¼ cup (60 ml) crumbled feta cheese
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 425 F (230 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss butternut squash with 1 tbsp (15 ml) oil, a good pinch of salt and pepper, sage, thyme and oregano. Tumble onto hot baking sheet and bake, stirring occasionally, until squash is easily pierced with a knife, about 20 to 25 minutes. Remove and cool on baking sheet to room temperature before transferring to a large bowl.
- Meanwhile, in a large frying pan, warm remaining 2 tbsp (30 ml) oil over medium heat. Add onions and sauté until just starting to soften, about 2 minutes. Add garlic and cook another minute before stirring in mushrooms and a pinch of salt. Cook mushrooms, stirring occasionally, until lightly browned, about 8 to 10 minutes. Transfer mixture to bowl along with squash and set aside.
- Return frying pan to stove on mediumlow heat and add spinach and a splash of water. Cook, stirring constantly, until spinach is wilted, about 2 minutes. Transfer to a fine-meshed sieve over a bowl and drain until cool enough to handle. Squeeze out as much water as possible, then chop roughly. Add to mushroom mixture and toss to combine. Season lightly with additional salt and pepper to taste. Set aside.
- Lightly flour a work surface and roll out puff pastry to form a rectangle about 10 x 13- in (25 cm x 33 cm). Transfer to a parchment-lined baking sheet. Imagine pastry divided lengthwise into thirds. Cut slits 1-in (2.5 cm) apart on long, outside edges of pastry. Keep middle strip down the centre of pastry uncut. Cut and discard corner cut slits on each corner of pastry. Spread squash filling mixture down middle of uncut portion of dough leaving about 1-in (2.5 cm) on either end. Sprinkle feta over filling. Begin at bottom end of pastry. Fold 1-in (2.5 cm) lip of dough over filling. Fold first strip of dough on right over filling at a slight angle. Fold first strip of dough on left over filling, overlapping first strip. Continue folding strips of dough from alternate sides to form a braided pattern. Once braided, fold top 1-in (2.5 cm) lip of dough over filling, tucking it under braided strips.
- In a small bowl, whisk together egg and water. Brush braid with egg wash and bake until pastry is golden brown, about 25 to 30 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.
Drink Pairings
GINGER ROASTED PUMPKIN AND MILLET SALAD
Ingredients
Serves 6
2 lbs (1 kg) pumpkin or butternut squash, peeled and cut into 1-in (2.5 cm) pieces
1 medium-sized red onion, cut into 16 wedges
1 tbsp (15 ml) peeled, freshly grated ginger root
2 bird’s eye chilies, thinly sliced into rounds
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil
1 tbsp (15 ml) maple syrup
salt and pepper, to taste
1 cup (250 ml) millet
2 cups (500 ml) water
3 tbsp (45 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) lime juice
1 cup (250 ml) each roughly chopped fresh mint leaves and fresh cilantro
½ cup (125 ml) pomegranate seeds
4 oz (125 ml) goat’s cheese, crumbled
Instructions
- Preheat oven to 400 F (200 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss together pumpkin pieces with red onion, ginger, chilies, garlic, grapeseed oil, maple syrup and a good pinch each of salt and pepper. Tumble onto hot baking sheet and bake, stirring once or twice until pumpkin is tender and lightly browned, about 25 to 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, place millet into a large dry saucepan and toast, stirring often, over medium heat until grains start to pop and become fragrant, about 4 to 5 minutes. Stir water and a pinch of salt into toasted millet. Increase heat to high and bring mixture to a boil. Once boiling, lower heat to low, stir in 1 tbsp (15 ml) olive oil and cover saucepan. Simmer for 15 minutes. Avoid lifting lid or stirring. Remove saucepan from heat and rest, covered, for 10 minutes to fully absorb water. Fluff with a fork and set aside, partially covered, to keep warm.
- Scrape pumpkin mixture and browned bits into a large bowl. Add millet and toss together. Add remaining 2 tbsp (30 ml) olive oil, lime juice, herbs and pomegranate seeds, folding in gently to combine. Season to taste with more salt and pepper. Transfer to a serving bowl and scatter with goat’s cheese. Serve immediately while warm.