4 cups butternut squash, diced into 1⁄2” cubes
1 large shallot, diced
2 garlic cloves, finely chopped
1 1⁄2 tbsp cooking oil
1 tsp dried thyme leaves
1 sprig rosemary, chopped and divided
1 tbsp fresh sage, chopped
1 tsp ground cinnamon
Salt and pepper, to taste
1 1/3 cup fonio grain
1 3⁄4 c vegetable or chicken broth
1⁄2 c pecans or chopped almonds, toasted
1 small sprig thyme
1 pear, diced
1⁄2 cup cranberries
Preheat oven to 375F.
In a large bowl, mix together squash and shallots. Drizzle with cooking oil and mix until coated.
Mix in garlic, dried thyme, half of the chopped rosemary, sage, cinnamon, and salt and pepper to taste.
Place into baking pan and roast for approximately 30-40 minutes, stirring halfway through.
Meanwhile, steam or prepare fonio in broth in microwave or on stove top. https://farafena.com/recipe/steamed-fonio/ Remove from heat.
When vegetables are fork tender, mix with fonio in a large bowl until combined.
Mix in pecans, reserved amount of chopped rosemary, thyme, pear, and cranberries.