Millet Roasted Squash Bowl (Printable Version)
A nourishing millet bowl with roasted squash, crisp veggies, and smoky dressing, perfect for a light, wholesome meal.
# Ingredient List:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 small butternut squash, peeled and cubed (approximately 3 cups)
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and freshly ground black pepper, to taste
09 - 1 cup cherry tomatoes, halved
10 - 1 cup baby spinach leaves
11 - 1/4 cup thinly sliced red onion
12 - 1 avocado, sliced
→ Smoky Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon freshly ground black pepper
→ Toppings
21 - 1/4 cup toasted pumpkin seeds
22 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, combine the butternut squash cubes with olive oil, smoked paprika, ground cumin, salt, and pepper; toss to coat evenly. Spread the squash on the prepared baking sheet in a single layer.
03 - Roast the squash for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Rinse the millet under cold water. In a saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil. Add millet, reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until emulsified.
06 - Divide millet evenly among four serving bowls. Top with roasted squash, cherry tomatoes, baby spinach, red onion slices, and avocado.
07 - Drizzle smoky dressing over each bowl, then sprinkle with toasted pumpkin seeds and chopped fresh parsley.
08 - Serve immediately while squash is warm.
# Expert Advice:
01 -
- The roasted squash gets caramelized and almost candy-like at the edges, which balances the earthy millet beautifully.
- That smoky dressing is dangerously good and works on almost any vegetable or grain you have lying around.
- It feels nourishing without being heavy, and it keeps you full for hours without that sluggish feeling.
- You can prep the components ahead and build bowls all week long.
02 -
- Don't skip rinsing the millet, it removes the natural coating that can make it taste bitter or gummy.
- Make sure the squash cubes are spread out on the baking sheet, if they're crowded they'll steam instead of caramelize.
- The dressing thickens as it sits, so if you make it ahead, whisk in a teaspoon of water to loosen it up before serving.
03 -
- Toast your pumpkin seeds in a dry skillet for two to three minutes until they start to pop, it makes a huge difference in flavor.
- If your millet turns out mushy, you probably used too much water, stick to the two-to-one ratio and don't peek while it's cooking.
- Make a double batch of the smoky dressing, it's incredible on roasted vegetables, salads, or grain bowls all week long.