Side Dish

Butternut Squash and Millet Cakes is for Side Dish.

Butternut Squash and Millet Cakes takes 5 minutes to prepare.

Butternut Squash and Millet Cakes takes 30 minutes to cook.

Butternut Squash and Millet Cakes makes 6 servings.

The ingredients for Butternut Squash and Millet Cakes are:

1 c uncooked millet, rinsed
2 c butternut squash, peeled and diced (or forzen cubes)
2.5 c water
1 tbs olive oil
2 tsp grated ginger
2 tsp curry powder
1 tsp cumin
1 tsp salt
1/3 to 1/2 c chopped cilantro

lemon juice to garnish

Here is how you make Butternut Squash and Millet Cakes:

1. In a medium pot toasted the milled in 1 tbs olive oil until fragrant (about 3-5 minutes)2. Add water, butternut squash, ginger, curry, cumin and salt and bring to a boil. Then lower heat, and let simmer for 25 minutes or until water is absorbed. TIP: It helps to lift the lid and stir the mixture occasionally to get a creamier texture. The butternut squash should be pretty much melted when the mixture is ready.3. Remove the pot from heat and let cool--you can transfer the mix to another bowl and spread it out in order to speed the cooling process. Mix in the cilantro4. Heat a skillet to medium heat and add a little olive oil. Heap large spoonfuls of the mix on the skillet and let them cook for about 3 minutes on each side or until golden.5. Serve warm with lemon wedges!The mushy millet mix is tasty even when you don't grill it into cakes. :)Number of Servings: 6Recipe submitted by SparkPeople user KATIEDIVINA.

The nutritional information for Butternut Squash and Millet Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 188.9

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 560.3 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 3.1 g
• Protein: 4.5 g

The dietary needs meet for Butternut Squash and Millet Cakes is Vegan