Millet and Kabocha Parfait
This rich and tasty parfait can be served as a dessert, or as a hearty breakfast. If you don’t have a kabocha squash on hand, you could substitute butternut squash or sweet potatoes.
Ingredients:
1 small kabocha squash (3 lb.), halved and seeds removed
1 cup unsweetened, unflavored plant milk
1/4 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1 tsp pumpkin pie spice
2 cups fresh squeezed orange juice (about 4 oranges)
1 cup dry millet
1/2 cup pitted dried dates, roughly chopped
1/4 cup walnuts, chopped
1/4 cup raisins - I’m a big fan of golden raisins
Instructions:
Preheat oven to 400 F. Line a baking sheet with parchment paper. Place squash halves cut side down, on the prepared baking sheet. Bake for approximately 40 minutes or until tender.
Scoop squash flesh into a food processor. Add milk, maple syrup, vanilla, and pumpkin pie spice. Process until smooth.
In a small saucepan combine orange juice, millet, and dates. Bring to a boil; reduce heat. Cover and simmer for about 40 minutes or until millet is tender. You may need to add additional liquid if it absorbs ahead of the millet becoming tender. Let cool.
Set aside a few walnuts and raisins for garnish. Add the remaining walnuts and raisins to millet mixture, fluff and mix with a fork.
To assemble parfaits, in five small canning jars or parfait glasses, layer millet mixture and squash puree, repeat layers, once. Top with reserved walnuts and raisins. Cover and chill at least one hour before serving.
Adapted from Forks Over Knives, Fall 2019 Magazine
