Ingredients

• 3 TBSP olive oil
• 1 onion
• 1 shallot
• 2 cloves garlic
• 1/2 butternut squash peeled and cubed (cooked)
• 2-3 handfuls chopped kale
• 1/2 cup broth
• salt, pepper, nutmeg and allspice to taste
• 2 cups cooked millet

Directions

1. To cook the millet first toast it in a skillet for 3-4 minutes and then add 2-3 cups water, bring to boil and then leave on low heat to cook through.

2. For the stirfry: heat oil in pan and cook onions and shallots for about 5 mins. Add the garlic and cook another minute. add the squash and kale and seasonings. Mix everything and add broth. Put lid on pot for kale to cook through.

3. When millet is finished cooking add it to the stirfry and mix. Let everything cook together for a couple of minutes.

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