This Millet and Butternut Squash Salad was a HUGE hit at Thanksgiving. I’m thinking about making it again for Christmas!
Plus, it is super easy and healthy- even though it doesn’t taste “healthy”. 🙂
- 1 LARGE butternut squash
- 1 cup millet
- 2 Tbsp balsamic vinegar
- 1 Tbsp pure maple syrup
- 2 Tbsp to 1/4 cup cranberries (depends on how sweet you want it)
- walnuts and pepitas (raw pumpkin seeds) as garnish
- Chop- CAREFULLY- your butternut squash. You will want them in cubes. These boogers are difficult to chop and peel so be careful! Or be like me and get a Luvy to chop it for you!
- After they are chopped, drizzle with just a little oil and toss with cinnamon. Roast them on 425 for 20-25 minutes. Check 1/2 way through to stir and make sure they are not burning.
- Meanwhile, bring 2 cups of water to a boil. Place your millet in a dry pan and "toast" it. You will want to stir this continuously to prevent it from burning. When it starts to pop and brown a little, it is done.
- Add into the 2 cups of water. Be careful that it doesn't boil over. Reduce to low and cover. Simmer for 20-25 minutes. Do not lift the lid! Fluff with fork when finished.
- Once millet and butternut squash are both done, combine the two in a large dish. Add in the craisins and toss to mix.
- Next, stir in balsamic vinegar and maple syrup. You may want to add more of one or the other depending on taste. I don't like mine too sweet. You may also want to add a dash of salt here too.
- Once you get it tasting the way you like, top with pepitas and walnuts. Almonds, pecans, or sunflower seeds would also be lovely!
This dish is a great dish to serve to a large group. Feel free to half the recipe. I do all the time!
It is also fantastic cold. Like when you are sitting in the car for hours due to a wreck and you are starving and the only thing in the cooler is leftovers… just sayin…
Hope you all have a fantastic week!