Millet Roasted Squash Bowl (Printable)

Nutty millet paired with roasted squash, fresh greens, and a smoky tangy dressing for a hearty meal.

# List of ingredients:

→ Grains

01 - 1 cup millet
02 - 2 cups water
03 - ¼ teaspoon salt

→ Vegetables

04 - 1 medium butternut squash, peeled and cubed (about 3 cups)
05 - 1 tablespoon olive oil
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon ground cumin
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 1 small red onion, sliced
11 - 2 cups baby spinach

→ Toppings

12 - ¼ cup roasted pumpkin seeds (pepitas)
13 - ¼ cup crumbled feta cheese (optional for non-vegan)
14 - 2 tablespoons chopped fresh cilantro or parsley

→ Smoky Dressing

15 - 3 tablespoons olive oil
16 - 2 tablespoons lemon juice
17 - 1 tablespoon tahini
18 - 1 teaspoon maple syrup or honey
19 - 1 teaspoon smoked paprika
20 - ½ teaspoon garlic powder
21 - Salt and pepper to taste

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash and sliced red onion with olive oil, smoked paprika, ground cumin, salt, and black pepper. Spread the mixture evenly on the baking sheet.
03 - Roast the squash and onion for 25 to 30 minutes, stirring once halfway through, until tender and caramelized.
04 - While roasting, rinse millet under cold water. Bring 2 cups water and ¼ teaspoon salt to a boil in a saucepan. 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 olive oil, lemon juice, tahini, maple syrup or honey, smoked paprika, garlic powder, salt, and pepper until smooth.
06 - Divide millet between four bowls. Top with roasted squash and onion, fresh baby spinach, pumpkin seeds, crumbled feta if using, and chopped herbs.
07 - Drizzle smoky dressing over each bowl just before serving.

# Expert Advice:

01 -
  • The squash gets deeply caramelized edges that taste almost candied, balancing the nutty millet perfectly.
  • The smoky dressing ties everything together with a tangy, creamy finish that makes you want to lick the bowl.
  • Its flexible enough to meal prep for the week or serve warm to guests who think grain bowls are boring.
02 -
  • Dont skip rinsing the millet, the natural coating can make it taste chalky and dusty if you cook it straight from the bag.
  • Let the millet rest covered after cooking, lifting the lid too early releases steam and leaves you with gummy grains instead of fluffy ones.
  • Roast the squash on parchment paper or it will stick and tear when you try to flip it, losing those beautiful caramelized edges.
03 -
  • Toast the pumpkin seeds in a dry skillet for two minutes before sprinkling them on, it wakes up their flavor and makes them extra crunchy.
  • Double the dressing recipe and keep it in a jar, it is perfect on roasted vegetables, grain salads, or even as a dip for pita bread.
  • If the millet seems too dry after cooking, stir in a splash of olive oil or vegetable broth to loosen it up and add richness.

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