Recipe & Photo credit: Karen Littlefield [@karenscolorfulkitchen]
Millet is a good source of magnesium and has been shown to be beneficial for asthma, migraines and high blood pressure.
I have used millet combined with riced cauliflower in a topping on shepherd’s pie in this vegan recipe by Meghan Telpner and it is delicious!! (especially the gravy)
Give this one a try this weekend and let me know how you like it!!
Harvest Squash and Millet
- 1 cup Millet
- 2.5 cups water or vegetable broth
- 1 Delicata squash
- 2 tbsp Olive oil
- 1 tsp Apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp Maple syrup
- Pinch sea salt and black pepper
- 1 tbsp Coconut oil
- 1/2 Red onion diced
- 1 clove Garlic diced
- 1 large handful Spinach washed and chopped
- 2 tbsp chopped cranberries fresh or frozed
- 2 tsp Maple syrup
- 3-4 tbsp Chopped fresh parsley
Preheat oven to 375˚F. Add millet and water or broth to a pot. Bring to a boil over medium heat and then turn heat to low and cover. Cook 20-25 minutes and then remove from heat. Fluff with a fork and then recover and allow to sit an additional 10 minutes.
While millet is cooking, cut squash in half, lengthwise. Scoop out seeds and then slice into half-moon shapes. Add to a bowl with olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Toss to coat and then lay onto a baking sheet in an even layer and put into your oven. Roast for 55-60 minutes, taking them out once halfway through to stir.
While squash and millet are cooking, chop onion, garlic and spinach. Add coconut oil to a pan over medium heat. When oil is heated, add onion and stir for 1-2 minutes. Add garlic and spinach and a pinch of salt and continue to cook until spinach is wilted and onions are cooked. Add to a large bowl when finished.
Chop cranberries and set them aside in a dish with maple syrup to sweeten. Allow to sit for about 5 minutes, being sure to stir them once or twice along the way.
Add cooked millet and cooked squash to the bowl with the onion, garlic and spinach. Add sweetened cranberries and 3-4 Tbsp of chopped, fresh parsley. Stir to combine.