gluten free, vegan, dairy free, nut free

1 cup millet, rinsed & drained

½ a butternut squash, cubed

1 handful Swiss chard or kale

1 cup green beans, chopped

1tspn minced garlic

3tblspns olive oil

1 handful chopped tomatoes

1 handful chopped parsley

Toss the butternut squash in 2tblspn olive oil and roast in 200* oven.  Bring 1.5cups water to the boil then simmer the millet till all the water is absorbed.  Gently heat remaining olive oil, add garlic, chard & green beans, lightly sauté until just soft.  Toss all the ingredients together in a large bowl, garnish with parsley & tomatoes.  Enjoy!