- 2 cups butternut squash, medium dice
- 3 tablespoons extra-virgin olive oil
- 1 bunch Swiss chard, large stems removed, leaves washed and cut into 2-inch pieces (about 4 cups)
- 1 small white onion, medium dice
- 2 cloves garlic, minced
- 1 cup millet
- 1 cup dry white wine
- 4 cups vegetable stock
- 1 cup water
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- Kosher salt
- Freshly ground pepper
How to make this recipe
- Preheat the oven to 400º. Toss butternut squash with 1 tablespoon oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender and slightly browned.
- Bring the vegetable stock and water to a simmer in a medium saucepan.
- Heat 1 tablespoon of oil in a large saucepan over moderate heat. Add the Swiss chard and sauté until wilted. Remove from heat and set aside.
- In the same pan, sauté the onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.
- Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the butternut squash, chard, butter, and cheese. Season with salt and pepper and serve.
The butternut squash can be sautéed a day ahead. Store in an air-tight container and refrigerate.
If eating a gluten-free diet, be sure to use gluten-free stock.