Millet Roasted Squash Bowl

I used to think grain bowls were just trendy lunch fluff until a friend served me one after a long hike. The millet was fluffy and warm, the squash sweet and charred at the edges, and that smoky dressing tied everything together in a way that made me forget I was eating something so virtuous. I've been hooked ever since.

I made this for my sister one Sunday when she was stressed about work deadlines. She sat at the counter, quiet at first, then halfway through her bowl she looked up and said it tasted like a hug. That's the kind of meal this is.

Ingredients

• Millet: This tiny grain cooks up light and fluffy, almost like couscous, and has a subtle nutty flavor that doesn't compete with the other ingredients.
• Butternut squash: Roasting it with smoked paprika and cumin brings out its natural sweetness and adds a deep, warm flavor.
• Smoked paprika: This is the secret ingredient in both the squash and the dressing, it gives everything a campfire-like depth.
• Lemon juice: Brightens the dressing and cuts through the richness of the olive oil and maple syrup.
• Maple syrup: Just a tablespoon adds a gentle sweetness that rounds out the smokiness without making it taste like dessert.
• Avocado: Creamy and cool, it balances the warm roasted vegetables and adds richness to every bite.
• Pumpkin seeds: Toasting them for a few minutes makes them crispy and nutty, and they add a satisfying crunch on top.

Instructions

Roast the squash:

Toss the cubed squash with olive oil, smoked paprika, cumin, salt, and pepper, then spread it out on a parchment-lined baking sheet. Roast at 425°F for 25 to 30 minutes, flipping halfway, until the edges are golden and slightly charred.

Cook the millet:

Rinse the millet well under cold water, then simmer it in salted water for about 15 minutes until tender. Let it rest off the heat for 5 minutes, then fluff it with a fork so it stays light and separated.

Make the smoky dressing:

Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and pepper until it's smooth and emulsified. Taste it and adjust the lemon or maple if you want more brightness or sweetness.

Build the bowls:

Divide the millet among four bowls, then top with roasted squash, cherry tomatoes, spinach, red onion, and avocado. Drizzle generously with the smoky dressing and finish with toasted pumpkin seeds and fresh parsley.

Pin This

One evening I brought this to a potluck and someone asked if it was from a restaurant. I laughed and said no, just my kitchen on a Tuesday. That's when I realized how something so simple could feel really special.

How to Store and Reheat

Store the millet, roasted squash, and dressing separately in airtight containers in the fridge for up to four days. The fresh toppings like avocado and spinach are best added right before serving. Reheat the millet and squash gently in the microwave or on the stovetop, then assemble your bowl with cold or room-temperature greens.

Swaps and Variations

Swap butternut squash for sweet potato or delicata squash if that's what you have. You can use quinoa or farro instead of millet, just adjust the cooking time. For more protein, add a fried egg, crumbled feta, or chickpeas.

Serving Suggestions

This bowl is hearty enough to stand alone, but it pairs beautifully with a crisp white wine like Sauvignon Blanc or a cold herbal iced tea. If you want to make it a bigger spread, serve it alongside a simple cucumber salad or warm pita bread.

• Top with a dollop of tahini or hummus for extra creaminess.
• Add a pinch of chipotle powder to the dressing if you like a little heat.
• Serve it at room temperature for a picnic or packed lunch.

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This bowl has become my go-to when I want something that feels wholesome and satisfying without a lot of fuss. I hope it becomes one of those recipes you come back to again and again.

Recipe FAQs

→ How do I cook millet perfectly?

Rinse millet under cold water, then simmer in salted water with a lid on low heat for 15-18 minutes until absorbed. Let it stand covered for 5 minutes before fluffing with a fork.

→ Can I substitute butternut squash with another vegetable?

Yes, sweet potato works well as an alternative, offering similar sweetness and texture when roasted.

→ What gives the dressing its smoky flavor?

The smoky taste comes from smoked paprika combined with garlic powder and a touch of Dijon mustard for zest.

→ How can I add more protein to this bowl?

Add crumbled feta cheese or a fried egg on top to boost protein content while complementing the existing flavors.

→ What are good beverage pairings for this bowl?

This bowl pairs nicely with a crisp Sauvignon Blanc or a refreshing herbal iced tea to balance the smoky and earthy flavors.