Millet & butternut squash risotto-style

• 🕒 Practical information

🥕 Ingredients

• 300g hulled millet
• 1 butternut squash
• 2 cloves garlic, minced
• A few sage leaves
• Two handfuls of crushed hazelnuts
• 300 ml vegetable broth
• Olive oil
• Salt and pepper

👨🍳 Preparation steps

1. Preheat your oven to 200°C. Cut the squash in half and peel one of the halves. Cut both halves into cubes. Place the unpeeled halves on a baking sheet, season with oil and salt, then roast for 25 minutes.
2. Heat olive oil in a pan and brown the peeled squash cubes with garlic for 5 minutes. Then add the 300ml of broth, cover and simmer for 15 minutes until the cubes are tender. Toast the pine nuts in a small pan without adding extra oil. Then remove them from the pan and set aside.
3. Meanwhile, cook the millet in a pot of boiling water for 15 minutes.
4. In a small pan, sauté the hazelnuts with sage leaves in a little olive oil for a few minutes and set aside.
5. Once the squash cooking in the broth is tender, drain it, keeping some of the broth, and blend or mash it to make a smooth purée.
6. Drain the millet, mix it with the squash purée, then serve with roasted squash cubes, sage hazelnuts, and a little Parmesan if desired!