Preheat oven to 425°F. Combine butternut squash, shallot, 2 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet. On other side, combine chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper. Roast until squash is tender and chickpeas are starting to crisp, 15 to 20 minutes. Add garlic to chickpeas and roast until squash and garlic chickpeas are golden brown, another 4 to 5 minutes.

Meanwhile, combine 1 tbsp olive oil, millet, and a pinch of salt and pepper in medium saucepan. Cook over medium heat, stirring frequently, until millet is fragrant and beginning to pop, 2 to 3 minutes. Add broth concentrate and 2 cups water to pot and bring to a boil. Reduce heat to low, cover, and cook until millet is tender, 20 to 25 minutes. Stir in chard, cover, and cook until wilted, 2 to 3 minutes. Set aside.

Transfer roasted butternut and shallots to large bowl. Stir in raisins, balsamic glaze, just 1 tsp Aleppo pepper, and pinch of salt and pepper. (TIP: Add more Aleppo pepper if you prefer more spice.)

Divide braised millet between bowls and top with sweet & tangy butternut and crispy garlic chickpeas. Sprinkle with pumpkin seeds. Enjoy!

For 4-serving meal, double all ingredients except water in step 2; use 5 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.