Radical Muffin

• 3 baby acorn squash – you can use any squash, but we had these absurdly cute mini-acorn (acorn-like acorn) squash at the coop

• mushrooms – any and all sorts would be good

• fresh sage
• pine nuts – if you’ve got ‘em; try subbing pecan/walnut bits, maybe sunflower seeds
• millet
• olive oil
• sea salt
• pecorino cheese

 

heat a heavy skillet over a medium-high flame (for medium high on a gas stove – turn it up all the way then back a quarter turn; that’s about right). Toast (slightly browned; nutty smelling) 1 cup of millet. Dump into a sauce pan or pot with a lid, and add 1 ¾ cups of water. Bring to a boil, cover, and simmer for about 15 minutes. When the millet absorbs all the water, take it off the heat and fluff with a fork.

toast ½ cup of pine nuts too, and put them aside.

halve the squash and scrape out the seeds and pulp. Pour a little olive oil into the hollow of each of the squash, sprinkle a little sea salt and let them hang out soaking while the oven heats to 350. Turn them over onto a cookie sheet, slide them about to oil the sheet, and bake for 20 minutes to half an hour, until soft.

chop two generous handfuls of mushrooms (about a cup and a half chopped or more; more is tasty). I picked out the smallest crimini mushrooms I can find and just slice them thin, stem and all. If you select larger mushrooms, just pop of the stems, tossing them if they’re really woody or mincing them for the stuffing if they’re nice. In the skillet over medium heat, add about a tablespoon of olive oil. Sauté the mushrooms until soft.

 

shred a handful of fresh sage. Toss it with the cooked mushrooms along with a bit of sea salt. Shred enough pecorino to scatter on top of final assembly (three inches of a wedge ought to do it).

 

when the millet is fluffy, stir the mushrooms and pine nuts into the millet. Stuff your squash halves. Top with some cheese. Slide the whole shebang into the oven for quarter of an hour or until the cheese is melted.

Fancy Stuffed Squash

(from the Moosewood Cookbook by Mollie Katzen, 1977, 1999, 2000)

same process, but for the stuffing:

 

1 cup raw brown rice cooked with 1 ¾ cups water

1 tablespoon butter

1 teaspoon salt

1 ½ cups minced onion

1 to 2 tbs honey or brown sugar

2 medium cloves of garlic, minced

2 medium sized tart apples, diced

3 large navel oranges, sectioned

½ teaspoon cinnamon

½ teaspoon allspice or cloves

1 cup chopped almonds

 

Melt the butter in a skillet. Add the onion and sauté for about 5 minutes, or until translucent.

Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 more minutes. The oranges may fall apart, but that’s ok.

Add the sauté to the rice and mix well. Season to taste with salt and honey or brown sugar.

Fill the pre-baked squash halves, and top with chopped nuts.

 

And dear, dear Mollie recommends serving with Orange-Ginger Sauce on page 90. Oh, yes:

 

2 tablespoons cornstarch

1 cup of orange juice

2 to 3 medium cloves garlic, minced

1 tablespoon minced fresh ginger

¼ cup of soy sauce

salt, pepper, and cayenne, to taste

 

Other Additions

½ tablespoon grated orange rind

1 to 2 tablespoons honey or dry sherry

1 scallion/green onion, finely minced

 

Place cornstarch in a small bowl (if you are using this for stir-fried vegetables) or in a small saucepan (if you’re using this for anything else).

Add orange juice, and whisk until the cornstarch dissolves. Stir in all remaining ingredients (including optional additions).

If you are using this sauce for stir-fried vegetables, stir from the bottom and add to the wok or skillet about midway through the cooking (see detailed instructions on the previous 2 pages). If you are using this for anything else, place the saucepan over medium heat, and gradually bring to a boil, whisking constantly. Lower heat to a simmer and cook, whisking frequently, until thick and glossy (3 to 5 minutes). Serve hot or warm.