Preheat oven to 425°F. Heat 1 tsp vegetable oil in small saucepan over medium-high heat. Add 1 1/2 tsp curry powder and millet and cook until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 20 to 25 minutes. Remove from heat and set aside.

Meanwhile, combine squash, shallot, 2 tsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until golden brown in places, 15 to 16 minutes. Add maple and walnuts, stir to combine, and continue to roast until squash and nuts are sticky, 2 to 3 minutes.

Combine arugula, lemon zest, lemon juice, apple, parsley, 1 tsp vegetable oil and a pinch of salt and pepper in medium bowl, and toss. Divide millet between bowls and top with squash and apple salad. Serve with lemon wedges. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.