Squash Rings with Herb & Spiced Grain and Savory Vegetable Sauce

Pale-skinned, mellow yellow-fleshed "Cream of the Crop" acorn squash is sliced into thick rings and steamed to perfection.  A portion of 'herb & spice' teff and millet is scooped into the center holes, and topped with an Italian flavored vegetable sauce.  An excellent side dish.  Served with crusty Italian bread or a simple green salad, it makes a Mediterranean-inspired meal on its own.

Cream of the Crop Acorn Squash

              

          

You'll Need: acorn squash, lemon juice, steamed millet and teff, coconut butter, hot red pepper, oregano, thyme, parsley, kale, golden beets, crushed fennel seed, garlic, sun-dried tomatoes, basil, freshly cracked black pepper, Himalayan salt crystals
 The Squash: Wash the squash, lightly scrubbing skin, and cut crosswise into thick slices.  With the edge of a spoon, scoop out pulp, string bits, and seeds.  Steam rings until tender, then lightly spritz with lemon juice, a twist of freshly ground black pepper, and a few grains of Himalayan salt.

Creamy pale rings ready for steaming

The Grain: Steam soaked teff and millet together until very soft and quite dry.  Stir in 2 T coconut butter, 1 minced small hot red pepper, 1/4 C finely chopped parsley, 1 t dried thyme, 1 t oregano, and the 1/2 the soaking water from the sun-dried tomatoes (see below) . 

Steam rising from the cooked grains

The Vegetable Sauce:  Using kitchen scissors, snip 1/4 C of sun-dried tomatoes into bite-size pieces, and soak in fresh water until soft (about 10 minutes).  Wash and steam beets. Slip from skins when slightly cool and chop into small pieces.  In a  steamer-safe bowl, add 1 T coconut oil, minced garlic, drained tomato pieces, and kale leaves sliced into medium-length strips. Place in steamer, and cook until kale is just wilted.  Add the rest of the tomato soaking water, chopped beets and 1/2 t lightly crushed fennel seeds, and steam for a few minutes more.  Just before serving, stir in 1 T chopped fresh basil and a little salt.

Rings filled with grain and topped with vegetable sauce

To Assemble:  Arrange squash rings on a serving platter.  Using an ice cream scoop, place rounds of the herb & spice grain mixture in center of rings.  Top with generous amount of Italian kale, tomato, and golden beet sauce.  Sprinkle with fresh basil and parsley. Enjoy with crusty bread, or a mixed green salad.