Golden Millet Pilaf with Roasted Squash and Herb Pistachio Salsa

Ingredients

• •1 cup millet
• •2 cups vegetable broth
• •2 cups butternut squash, peeled and diced
• •2 tablespoons olive oil, divided
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cumin
• •1/2 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •1/4 cup pistachios, finely chopped
• •1 clove garlic, minced
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •Salt to taste
• •Pepper to taste
• •1/4 teaspoon red pepper flakes (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, smoked paprika, ground cinnamon, ground cumin, salt, and pepper. Spread the squash evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.

3. 3

   While the squash is roasting, toast the millet. Heat a medium saucepan over medium heat and add the millet. Stir frequently for 3-5 minutes, or until the millet is golden and nutty in aroma.

4. 4

   Carefully add the vegetable broth to the toasted millet and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the millet is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

5. 5

   While the millet cooks, prepare the herb pistachio salsa. In a small bowl, combine the chopped parsley, mint, pistachios, minced garlic, lemon juice, lemon zest, the remaining 1 tablespoon of olive oil, and red pepper flakes (if using). Mix well and season with salt and pepper to taste.

6. 6

   To assemble, transfer the cooked millet to a serving dish and top with the roasted butternut squash. Spoon the herb pistachio salsa generously over the top.

7. 7

   Serve warm as a main course or side dish, and enjoy the layers of flavor and texture.