Curried Millet with Butternut Squash
Prep time: 
Cook time: 
Total time: 
  • 1 cup millet
  • 2 cups water or broth
  • 1 squash (butternut and red kuri work well)
  • 1 large red onion or 3 shallots
  • ¼ cup olive oil
  • 1 tbs. Bragg’s or soy sauce
  • 2 tsp. curry powder
  • ¼ cup currants
  • salt and pepper to taste
  1. Chop squash and onions or shallots into bite-sized pieces, toss with a drizzle of olive oil and roast at 415 degrees for 40 minutes.
  2. Toast millet in a dry pan over medium/high heat for 5 minutes stirring regularly, or until it begins to brown and smell toasty.
  3. Cook millet in water or broth for about 20 minutes, or until all the water/broth is gone.
  4. Mix remaining olive oil, Bragg’s, and curry powder.
  5. Combine cooked squash, millet, currants, and toss with curry dressing.
  6. Add salt and pepper to taste.
Recipe by One Beet Wellness at