How to Make It
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.
If eating a gluten-free diet, be sure to use gluten-free stock.