Comfort food in the form of something that is actually good for you. Enter winter squash! Abundant this time of year, warm and filling. Add a delicious stuffing and you’ve got a satisfying meal.
1 kabocha squash (or acorn squash if not available)
1 cup sorghum cooked according to package
1 T. avocado oil
1 shallot, chopped
3-4 carrots, sliced
1 bunch dinosaur/lacinato kale, chopped
Salt and pepper, to taste
1. Preheat oven to 400. Rinse squash and bake whole for 50-60 minutes until cooked completely. Set aside to cool before cutting in half and removing the seeds.
2. Meanwhile, rinse sorghum and cook with 3 cups water 50-60 minutes until done.
3. In a medium skillet, heat avocado oil and cook veggies with turmeric and herbamare. Cook until veggies are softened to your preference. Season with salt and pepper, to taste.
4. Toss cooked veggies with 1 cup of cooked sorghum.
5. Fill each half of kabocha squash with stuffing.
6. Serve warm.
Yield: 2 servings