Millet and Butternut Squash Casserole
Slightly sweet, slightly savory, top this millet medley with some Easy Fried Tofu to make it a main meal.
INGREDIENTS | SERVES 4
- 1 cup millet
- 2 cups vegetable broth
- 1 small butternut squash, peeled, seeded, and chopped
- ½ cup water
- 1 teaspoon curry powder
- ½ cup orange juice
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
In a small pot, cook millet in vegetable broth until done, about 20–30 minutes.
In a separate pan, heat butternut squash in water. Cover and allow to cook for 10–15 minutes until squash is almost soft. Remove lid and drain extra water.
Combine millet with squash over low heat and add curry and orange juice, stirring to combine well. Heat for 3–4 more minutes, add nutritional yeast, and season with sea salt.
PER SERVING
Calories: 242 | Fat: 2g | Sodium: 767mg | Fiber: 6g | Protein: 7g
