1 small onion, chopped
2 tablespoons olive oil, divided
1 small acorn squash or butternut squash, peeled and cubed
3 cups millet
3-inch piece kombu (soaked)
7 1/2 cups water
In a saucepan sauté onion in oil until it is golden brown.
Add squash and sauté for 3 minutes.
Add millet and kombu and mix well.
Add water, bring to boil. Reduce heat and cover. Cook for 30 minutes or until water evaporates.
Remove from heat, let stand for a few minutes. Fluff with fork, add olive oil and serve.