Warm creamy millet bake with spiced pumpkin, crispy kale, and lemon yogurt sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Place the pumpkin on a tray or baking dish. Toss it with 1 1/2 tablespoons olive oil, sweet paprika, ground cumin, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring once, until tender and browned at the edges.

3. 3

   While the pumpkin roasts, place the millet in a saucepan with the vegetable broth and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the kale to the skillet with the onion and garlic. Season with a little salt and black pepper, and cook for 3 to 4 minutes until wilted and tender. Remove from the heat.

6. 6

   Fluff the cooked millet with a fork. In a large bowl, combine the millet, onion, garlic, sautéed kale, beaten eggs, Parmesan cheese, lemon zest, and half of the sunflower seeds. Adjust with the remaining salt and black pepper to taste.

7. 7

   Spread half of the millet mixture into the greased baking dish. Arrange the roasted pumpkin on top and cover with the remaining millet. Finish with the rest of the sunflower seeds over the top.

8. 8

   Bake the casserole for 15 minutes at 200 °C / 400 °F, until set and lightly golden on the surface.

9. 9

   Meanwhile, make the sauce by mixing the plain Greek yogurt with the lemon juice and 1 teaspoon olive oil. Stir until smooth.

10. 10

    Let the bake rest for 5 minutes after removing it from the oven. Serve hot with the lemon yogurt sauce on top and, if desired, a little extra Parmesan cheese.