Category: Main Course
Autumn Millet Bake - TastyPlanner.com
Chef: Sarah Cavanagh
“Perfect for Thanksgiving, though you’ll probably want to eat it more than once a year. The slightly sweet flavor of the squash is nicely balanced with tart fresh cranberries and the nutty flavor of the millet. Other grains you can use are quinoa, cracked wheat.”
Recipe Source: Mark Bittman
Ingredients
1/4 cup evoo, plus oil for the dish
3/4 cup millet
1 medium butternut squash or other winter squash or 1 small pumpkin, peeled, seeded, and cut into 1 inch cubes
1 cup FRESH CRANBERRIES
Salt and freshly ground pepper
1 tsp dried sage
2 tbs maple syrup or honey
1 cup chicken or veggie stock
1/4 cup pumpkin seeds or coarsely chopped hazelnuts
Instructions
1. Heat oven to 375 and grease a 2 quart oven-proof dish, a large gratin dish, or a 9×13 inch baking dish with olive oil.
2. Put 2 tbs of the oil in a small skillet over medhigh heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Set aside.
3. Spread the squash cubes in the bottom of the prepared baking dish. Scatter the craberries around and spoon the millet mixture on top. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake, undisturbed, for about 45 minutes. Carefully taste to see if the millet is done. If not, add a little warm water if it looks dry, re-cover, and return to the oven for 10 minutes or so.
4. Uncover and turn the oven up to 400. As discreetly as possible, sneak a taste and adjust the seasoning. Sprinkle the seeds on top and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.
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