Tuscan Butternut Squash Millet Salad | With Ricotta and Crispy Sage

Preheat the oven to 200 °C. Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes, approx. 1.5–2 cm.

Toss the squash cubes with 2 tablespoons of extra virgin olive oil, half of the fine salt, and freshly ground black pepper, then spread them out on a baking tray lined with baking paper. Roast for 25–30 minutes until golden brown and caramelized.

Rinse the millet thoroughly with hot water in a fine sieve to eliminate any potential bitterness. Place it in a pot with twice the amount of water (approx. 450 ml), the remaining salt, and one crushed garlic clove. Bring to a boil, then cover and simmer over low heat for 15 minutes until all the liquid is absorbed. Turn off the heat and let it steam covered for another 5 minutes, then fluff with a fork.