Braised Millet
with Butternut Squash Agrodolce & Roasted Garlic Chickpeas
INGREDIENTS
- 6 oz cubed butternut squash
- 1 shallot, peeled and quartered
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 2 garlic cloves, peeled and thinly sliced
- 1/2 cup millet
- 2 tsp vegetable broth concentrate
- 4 oz green Swiss chard, roughly chopped
- 2 tbsp golden raisins
- 2 tbsp balsamic glaze
- 1 tsp Aleppo pepper
- 2 tbsp pumpkin seeds
- 2 tsp + 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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!
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