Millet and Squash

Millet and Squash

Ingredients:
1 tbsp sugar
1 tbsp freshly squeezed

Directions:
with Tamarind Chutney
lemon juice
½ tsp red pepper flakes
1
¼ tsp salt to make the chutney: Combine the raisins, tamarind,
tomato sauce/puree, ginger, sugar, lemon juice, pepper
croquettes
flakes, and salt in a small saucepan. Put over high heat and
1½ cups/250 g cubed
bring to a boil, then reduce to a slow simmer for about 5 min-
butternut squash
utes. The mixture should get quite thick. Puree the chutney
(about 9 oz)
in a blender or food processor, then thin it with water to a
1 cup/200 g millet
dipping consistency.
1 cup/240 ml Basic 2
to make the croquettes: In a 1-qt/960-ml saucepan
Vegetable Stock ()
with a tight-fitting lid, combine the squash, millet, stock, 1 cup/