Millet and Teff with Squash and Onions

1 cup of millet, rinsed until until water is clear; put in a large pot.
Add:
1/2 cup of teff grain
Pinch sea salt
1 sliced onion
1 butternut squash, peeled and cut into chunks
4 1/2 cups of water

Stir to mix up the ingredients. Simmer 20 minutes or until all the water is absorbed.

Adapted from Bette Hagman’s “The Gluten-Free Gourmet Cooks Comfort Foods.”