Butternut Squash & Millet Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient

Ingredients

 Water3 Cup (48 tbs)
 Uncooked millet1 Cup (16 tbs)
 Butternut squash1 1⁄2 Cup (24 tbs), peeled and cut into 1/2-inch chunks
 Salt1⁄2 Teaspoon
 Tahini/Butter/ tamari/soy sauce to taste3 Tablespoon
 Sunflower seeds/Sesame seeds1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 319

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1002 mg41.7%

Total Carbohydrates 147 g48.8%

Dietary Fiber 20.4 g81.4%

Sugars 5 g

Protein 30 g59.1%

Vitamin A 447.2% Vitamin C 77%

Calcium 18.9% Iron 48.7%

*Based on a 2000 Calorie diet

Directions

In a medium-sized saucepan, bring water to a boil and add millet. Stir in squash and salt. Reduce heat, cover saucepan and simmer for 35 to 45 minutes or until water is absorbed.
Stir in tahini or butter, using the tahini for a more pronounced flavor. Add tamari or soy sauce to taste.
For extra protein, garnish with sunflower or sesame seeds.
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