Ingredients

One Medium Butternut Squash
Olive Oil
Sea Salt
Black Pepper

2 cups cooked millet, cooled
1 large free range egg
3 cloves of garlic, finely chopped
1/4 cup millet flakes (lupin or quinoa flakes could also be used, or rolled oats if tolerated)2 tablespoons arrowroot or GMO-free cornflour2 good big handfuls of fresh herbs, roughly chopped (I used flat parsley, chives + thyme)

 

 

AND THIS IS WHAT YOU DO…..

 

1. Preheat oven to 200C/400F.
    

2. Halve lengthways and de-seed pumpkin (squash).
    

3. Place onto a baking tray, drizzle with olive oil and season well with salt + pepper, then roast for 20-25 minutesuntil golden and tender. Remove from the oven and set aside to cool. 
    

4. When pumpkin has cooled, place into a medium bowl along with remaining ingredients and mix well to combine. The pumpkin will break up, this is okay but try to keep a few little chunks intact too. Set mixture aside for 5 minutes to rest and absorb excess moisture.
    

5. Heat a little olive oil in a large frying pan and shallow-fry tablespoonfuls of mixture for 1-2 minutes on either side, or until cooked through and golden.   Alternatively, you can place these on greaseproof paper shaped into small patties using a small measuring cup and brush with oil and bake in the oven for about 15 - 20 minutes - don’t let these burn.
    

6. Transfer patties to a paper towel-lined plate while you continue to cook the remaining mixture.
    

7. Sprinkled the patties with a little extra flaked salt if you like, and serve hot with tomato relish and salad on the side.