Ingredients: 1 tbsp olive oil 3 cloves of garlic, passed through a garlic press 3 shallots, peeled and roughly chopped 1 cup millet, rinsed and drained 2 cups no-salt added vegetable broth 2 cups butternut squash, peeled and diced 3 sprigs of fresh thyme, tied together with string or kitchen twine (also know as a Bouquet Garni) 2 cups chopped baby kale, washed and stems removed sea salt & freshly ground black pepper to taste Directions: Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the millet and toast for 2 minutes, stirring frequently. Add broth, diced squash, and thyme sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes until the liquid is absorbed and the squash tender. Gently stir in the chopped kale to wilt, which will only take 1-2 minutes. Remove from heat and season with a pinch of salt and pepper if desired. Serve warm.