Servings

6-8

Prep Time

40 minutes

Cook Time

40

Total Time

1 hour 20 minutes

Ingredients

  • 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
  • Instructions

  • 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.
  • Serve hot.