Curried Millet Bowls
with Maple-Roasted Butternut & Apple Relish
INGREDIENTS
- 2 tsp madras curry powder
- 1/2 cup millet
- 8 oz cubed butternut squash
- 1 shallot, peeled and roughly chopped
- 2 tbsp maple syrup
- 1/2 cup walnuts, roughly chopped
- 1 lemon, zested and juiced
- 1 seasonal red apple, diced
- 0.5 oz fresh parsley, leaves and tender stems minced
- 4 tsp vegetable 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.
INSTRUCTIONS
Preheat the oven to 425°F. Heat 2 tsp vegetable oil, curry powder, and millet in a small saucepan over medium-high heat and cook until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat and set aside. (4-serving meal: use 4 tsp vegetable oil, 2 cups water).
Add squash, shallots, 2 tsp vegetable oil, and a pinch of salt and pepper to a foil-lined baking sheet and toss to coat. Roast until golden brown in places, 15 to 16 minutes. Remove baking sheet from oven, add maple syrup and walnuts, and stir to combine. Return to oven and roast until squash and nuts are sticky, 2 to 3 minutes. (4-serving meal: use 4 tsp vegetable oil).
Add lemon zest and juice, apple, parsley, and a pinch of salt and pepper to a medium bowl and stir to combine. Divide curried millet between two bowls and add maple roasted butternut. Top with apple relish. Enjoy! (4-serving meal: use juice from 1½ lemons).
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