Braised Millet

Preheat oven to 425°F. Combine butternut squash, shallot, 2 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet. On other side, combine chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until squash is tender and chickpeas are starting to crisp, 15 to 20 minutes. Add garlic to chickpeas, stir to distribute evenly, and roast until squash and garlic chickpeas are golden brown, 4 to 5 minutes. (4-serving meal: use 4 tsp olive oil, 2 tbsp olive oil). TIP: Divide vegetables between 2 foil-lined baking sheets for the 4-serving meal.

Combine 1 tbsp olive oil, millet, and a pinch of salt and pepper in medium saucepan. Cook over medium heat, stirring frequently, until millet is aromatic and beginning to pop, 2 to 3 minutes. Add broth concentrate and 2 cups water to pot. Bring to a boil, reduce heat to low, cover, and cook until millet is tender, 20 to 25 minutes. Add Swiss chard, cover, and cook until wilted, 2 to 3 minutes. Stir to combine and set aside. (4-serving meal: use 2 tbsp olive oil, 5 cups water).

Transfer roasted butternut squash and shallots to large bowl. Add golden raisins, balsamic glaze, Aleppo pepper, and pinch of salt and pepper. Stir to combine.

Divide braised millet between bowls and top with butternut squash agrodolce and roasted garlic chickpeas. Sprinkle with pumpkin seeds. Enjoy!