Fonio Grain Stuffing

SERVINGS: 6-8

PREP TIME: 40 minutes

COOK TIME: 40

TOTAL TIME: 1 hour 20 minutes

Ingredients

1. 4 cups butternut squash, diced into 1⁄2” cubes

2. 1 large shallot, diced

3. 2 garlic cloves, finely chopped

4. 1 1⁄2 tbsp cooking oil

5. 1 tsp dried thyme leaves

6. 1 sprig rosemary, chopped and divided

7. 1 tbsp fresh sage, chopped

8. 1 tsp ground cinnamon

9. Salt and pepper, to taste

10. 1 1/3 cup fonio grain

11. 1 3⁄4 c vegetable or chicken broth

12. 1⁄2 c pecans or chopped almonds, toasted

13. 1 small sprig thyme

14. 1 pear, diced

15. 1⁄2 cup cranberries

Instructions

1. Preheat oven to 375F.

2. In a large bowl, mix together squash and shallots. Drizzle with cooking oil and mix until coated.

3. Mix in garlic, dried thyme, half of the chopped rosemary, sage, cinnamon, and salt and pepper to taste.

4. Place into baking pan and roast for approximately 30-40 minutes, stirring halfway through.

5. Meanwhile, steam or prepare fonio in broth in microwave or on stove top. https://farafena.com/recipe/steamed-fonio/ Remove from heat.

6. When vegetables are fork tender, mix with fonio in a large bowl until combined.

7. Mix in pecans, reserved amount of chopped rosemary, thyme, pear, and cranberries.

8. Serve hot.