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Cheesy Millet Vegetarian Stuffed Butternut Squash • The Bojon Gourmet

Ingredients

• 1 medium butternut squash (about 2 3/4 pounds)
• olive oil, as needed
• salt and freshly milled pepper, as needed
• 1/2 cup uncooked millet, rinsed and drained
• 1 cup water
• 1 medium yellow onion, peeled, halved, and diced
• 1/2 pound shiitake mushrooms, rinsed briefly, trimmed, and sliced (3 cups)
• 1/4 teaspoon red chile flakes
• 1 tablespoon chopped fresh sage leaves
• 1/2 tablespoon fresh thyme leaves, plus extra for garnish
• 2 tablespoons white wine or vegetable broth
• 4 ounces fresh goat cheese, crumbled (about 1 cup)
• 2 ounces gruyère cheese, grated, plus 2 more ounces for the tops (about 1 cup total)
• toasted pumpkin or sunflower seeds, for garnish
• for the kale pesto:
• 2 cups lightly packed, torn kale leaves (no stems)
• 2 tablespoons pine nuts
• 1 large garlic clove
• 1/4 cup grated parmesan
• about 1/3 cup extra virgin olive oil
• a squeeze of lemon juice
• 1 tablespoon heavy cream (optional)

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