1medium butternut squashpeeled, seeded, and cut into 1-inch cubes
2tablespoonsextra-virgin olive oildivided
Kosher or fine sea saltto taste
Freshly ground black pepperto taste
½medium yellow onionfinely chopped
2garlic clovesminced or finely grated
1teaspoonbrown mustard seeds
1cupmilletrinsed and drained
¼cupdried currants or cranberries
¼cuppitted green oliveschopped
¼cupfinely chopped flat-leaf parsley
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Toss the squash with 1 tablespoon of oil and a generous pinch of salt and pepper. Spread onto the baking sheet in an even layer. Roast for about 30 minutes or until tender and brown in spots.
Meanwhile, heat the remaining tablespoon of oil in a medium pot over medium-low heat. Add the onion, garlic, and mustard seeds. Cook, stirring often, until the onion is soft and translucent, 3-5 minutes. Add the cumin, curry powder, and millet. Stir for 1 minute. Add the water. Increase the heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and the millet is fluffy, about 25-30 minutes.
Using a fork, fluff up the millet and mix in the currants, olives, and parsley. Gently stir in the squash and season the pilaf, to taste, with salt and pepper before serving.