Roasted butternut squash and millet rolls

roasted butternut squash and millet rollsI don’t think there is a solution for my obsession. I mean, here I am (again) with my rolls.

These are the first rolls I make with millet, an amazing, nutty and mildly sweet grain. A better version of cous cous maybe? Regardless, pair millet with roasted butternut squash and you have one match made in food heaven. Creamy and so so flavorsome!

roasted butternut squash and millet rollsThese rolls take a bit of time to put together, but they’re quite easy. All you need to do is to pop the squash in the oven and while that is cooking away to soft, creamy perfection, move on to cooking the millet. Once all ingredients are cooked and just slightly warm (not hot), you can begin to roll the rolls. My favorite part.

roasted butternut squash and millet rolls

Roasted squash and millet rolls
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • about 1/3 of a medium butternut squash
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 tsp cumin seeds, crushed with mortar and pestle
  • 1/4 tsp freshly ground nutmeg
  • chili flakes, to taste
  • olive oil
  • -
  • 1/2 cup millet
  • 1 cup water
  • -
  • 6 rice paper sheets
  • 1 green onion, green part only, cut into fine strips
  • 1/3 cup crushed walnuts
  • 1 TBSP lemon
Instructions
  1. Preheat oven to 180C.
  2. Cut the squash in 2cm slices, skin on, and remove the seeds.
  3. Combine all the spices (sea salt, black pepper, chili, cumin and nutmeg) and add olive oil enough to loosen the dressing.
  4. Toss the squash in the dressing and makes sure it’s all covered.
  5. Put the squash slices on a roasting pan covered with baking paper and place in the oven.
  6. Cook the squash until it’s soft (poke it with a fork to check). About 20 – 25 minutes.
  7. After you take it out of the oven and it slightly cools, cut the slices into thick matchsticks and sprinkle the lemon juice.
  8. While the squash is cooking, add the millet in a medium sized pan on medium heat and slightly toast it until it turns golden. About 3 minutes.
  9. Add the water to the pan, stir and increase the heat to bring it to a boil.
  10. Once it’s boiling, lower the heat and let it simmer for about 13-15 minutes, without stirring (except if it sticks to the bottom).
  11. Once it absorbed the water, take it off heat and let it rest for another 10 minutes.
  12. When all is cooked and rested, and just slightly warm, you can begin making the rolls, adding 3 TBSP of cooked millet, some crushed walnuts, 3-4 strips of roasted squash and few strips of green onion.

More about the ‘rolling’ technique can be found here.

C.

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