• 2 cups millet
• 6 cups purified water or stock
  
• 1 medium butternut or acorn squash
  
• 2 cups assorted mixed vegetables, chopped small
  
• ¼ cup fresh herbs, minced
  
• sea salt and fresh pepper to taste

1. Preheat oven to 375°. Rinse the squash, slice lengthwise and remove the seeds. Place face down on a lightly oiled baking sheet and bake until a knife can pass through it easily, approximately 30 – 35 minutes. Remove from oven and allow to cool. Scoop squash into a large bowl.

2. While squash is cooking, rinse and clean millet thoroughly under running water and remove any dirt or debris that you may find. Combine with purified water or stock in a medium sized sauce pan on medium high heat. Bring to a boil, reduce heat, cover and cook until all liquid is absorbed, approximately 25 minutes. Place in bowl with squash.

3. Add mixed vegetables, herbs, salt and pepper to the bowl and mix well. Place in an 8" by 8" casserole dish and bake in oven for 15 minutes. Serve with sauce or dressing of choice.