Roasted Kabocha Squash with Lemon Millet, Crispy White Beans, and Parsley Caper Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper.

2. 2

   Place the kabocha squash and red onion on the sheet pan. Toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 grated garlic clove. Roast for 15 minutes at 220°C / 425°F.

3. 3

   Meanwhile, in a bowl, mix the cooked white beans with 1 tbsp olive oil, the smoked paprika, ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper.

4. 4

   Remove the pan from the oven, push the squash and onion to one side, and add the white beans in a single layer. Roast everything together for 20 to 25 more minutes at 220°C / 425°F, turning the beans halfway through, until the squash is tender and browned and the beans are lightly crisp.

5. 5

   Place the millet, vegetable broth or water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

6. 6

   Fluff the millet with a fork and mix it with the lemon zest, 1 tbsp lemon juice, and 1 tbsp olive oil.

7. 7

   For the sauce, place the fresh parsley, capers, the remaining 2 garlic cloves, 2 tbsp lemon juice, 1 tbsp olive oil, the maple syrup, and 2 to 3 tbsp water in a mortar or food processor. Blend until you have a coarse but spoonable sauce. Adjust with a pinch of salt and black pepper if needed.

8. 8

   Serve a bed of lemon millet on each plate. Top with the roasted kabocha squash, red onion, and crispy white beans. Finish with the parsley caper sauce spooned over the top.