Home > Fun in the Kitchen > Tarragon Millet and Pear Stuffed Squash

Tarragon Millet and Pear Stuffed Squash


Every once in awhile, I cook something that is otherworldly – beyond all expectations and incredibly yummy. THIS is one of those times. The recipe is taken from The Vibrant Table (by Anya Kassoff) – which is a cookbook that I am thoroughly enjoying!!!! Everything that I have made from the cookbook has been amazing, the pictures are tantalizing and they are not difficult. I HIGHLY recommend this book! If I wasn’t restricted by copyright rules, I would post every recipe I have made from it so far! Alas, it must suffice that I give you this recipe and my strong recommendation to actually by the book. Whether you are vegan or not, you will enjoy these recipes. Guaranteed (and no! I don’t receive any commission!!!)

It’s a good recipe to get kids to eat too as they will think it’s pretty cool that they can eat their bowl!


  • 4 TBSP Grapeseed oil, ghee or other oil of choice, divided (I used peanut oil which also has a high smoking point)
  • 2 medium red kuri (or 2 small butternut or 2 medium acorn – I used acorn) squashes, cut in half, seeds removed
  • sea salt and freshly ground pepper
  • 1 tsp cumin seeds
  • 1tsp coriander seeds
  • 1 tsp pink peppercorns (I didn’t have these)
  • 1 TBSP fresh thyme leaves, divided (totally worth buying fresh!!!)
  • 1 leek, white and tender green parts only, thinly sliced
  • 1 shallot, diced
  • 1 large fennel bulb shaved with a vegetable peeler (I’m not a huge fan of fennel and forgot to pick it up anyways. I think it would have a strong impact on the taste and I was content without it)
  • 3 medium parsnips, diced
  • 1/4 tsp paprika
  • 1 bunch fresh tarragon, stems removed and leaves chopped (I searched high and low for this and ended up settling for dried)
  • 1 cup millet
  • 2 cups of water
  • 3 ripe but firm pears, such as Bosc, cored (1 sliced and 2 cubed)
  • 1 TBSP freshly squeezed lemon juice
  • Zest of one lemon


  1. Preheat the oven to 425F
  2. Rub 2 TBSP oil over the squashes and sprinkle the flesh with salt and pepper. Pierce the skin a few times with a fork and bake for 20 minutes. Using a spatula, flip the squash halves over and bake for another 10 minutes or more, depending on the size of the squash, until the flesh is soft and yields when pierced with a fork. Lower the oven temperature to 375F
  3. While the squash is roasting, crush and coarsely grind the cumin seeds, coriander seeds, and pink/black peppercorns with a mortar and pestle. In a large saucepan, warm the remaining oil over medium heat. Add the freshly ground spices with half of the thyme and sauté for 2 minutes, until fragrant.
  4. Add the leek and shallot to the pan and sauté for 2 minutes. Add the fennel, parsnips, paprika, and one-third of the tarragon, then sauté for 2 minutes. Add the millet, followed by the hot water, and salt. Stir together to incorporate and bring to a gentle boil. Lower the heat, cover the pan, and simmer for 20-25 minutes until the millet is cooked.
  5. Remove the pan from the heat. Stir in the pear cubes and lemon juice and the rest of the thyme, tarragon and lemon zest, reserving just enough for garnish. Fill the cavities of the squashes with the stuffing, building a small mound on top. Slip the pear slices into the stuffing on top of each squash half. Place the stuffed squashes on the baking sheet and return them to the oven for 5-7 minutes.
  6. Remove the stuffed squash from the oven. Garnish with the remaining thyme, tarragon, peppercorns, and lemon zest, and let cool slightly before serving.


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