1cuppeeled and cut squashcut in smaller pieces if the squash is uncooked
3 1/2cupswater
Pinchof sea salt
Instructions
In a saucepan, layer the squash and millet. Pour the water on top, add a pinch of salt, and bring to a boil on medium heat. After it comes to a boil turn the heat to a simmer, cover, and let cook for about 25 minutes, until the water is completely absorbed.
Remove from heat, stir to make the millet creamier, and transfer to another dish unless you are going to eat it right away.
Notes
I love kabocha squash for this recipe, but most sweet winter squash will do.If you are starting with uncooked squash, you will want to cut it into small enough pieces that they will cook in the same time as the millet. Winter squash that is already cooked can be cut into bigger chunks can be added at the beginning or near the end. Roasted squash is lovely. If your squash is already cooked, be mindful that you don't stir it too much to prevent it from falling apart in the millet. I like it when there are bites of squash in the finished grain.I like to spread leftovers into a shallow pan. As it cools it gets firm and perfect for cutting into slices for pan-frying.