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Harvest Squash and Millet

This plant-based dish is packed with nutrients and flavour—a wonderful crowd-pleaser for your next gathering!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8


  • 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.