Crispy Millet Timbale with Spiced Squash, Herbed Yogurt, and Pomegranate Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the butternut squash on the tray and toss with 2 tablespoons olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned on the edges.

3. 3

   Meanwhile, place the uncooked millet in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with a fork.

4. 4

   Transfer the cooked millet to a bowl and let it cool slightly for 3 minutes. Add the beaten egg, grated Parmesan cheese, and 1 tablespoon olive oil. Mix well until you have a moist, compact mixture.

5. 5

   Lightly grease 4 plating rings or individual ramekins. Divide the millet mixture and press it in to form a compact base with slightly raised edges. Place on a tray and bake at 200 °C / 400 °F for 12 minutes, or until firm and lightly golden.

6. 6

   In a small bowl, mix the plain Greek yogurt with the chives, parsley, lemon zest, lemon juice, and a pinch of salt until smooth.

7. 7

   Carefully unmold the millet timbales. Spoon the hot roasted squash over the top, add a generous dollop of herbed yogurt to each portion, and finish with the pomegranate seeds and toasted pumpkin seeds.

8. 8

   Serve immediately with a final drizzle of the remaining olive oil over each timbale for shine and flavor.