Autumn Millet Bake

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Autumn Millet Bake

Source: adapted from 101 Cookbooks/Bittman

 

1/4 cup extra virgin olive oil, plus oil for the dish

3/4 cup millet

1 medium butternut or other winter squash or 1 small pumpkin, peeled

seeded and cut into 1-inch cubes

1 cup fresh cranberries (or dried)

Salt and freshly ground pepper

1 tablespoon minced sage leaves or 1 teaspoon dried

2 tablespoons maple syrup

1 cup vegetable stock or water, warmed*

1/4 cup pumpkin seeds or coarsely chopped hazelnuts

 

 

Preheat the oven to 375F and grease a 2-quart casserole or a 9x13-inch

baking dish with olive oil.

 

Heat 2 Tbsp. of olive oil in a skillet. Then add millet and cook

until fragrant and golden. Spread on the bottom of the baking dish.

 

Scatter the squash or pumpkin cubes and the cranberries on top of the

millet. 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 without disturbing, for 45 minutes.

 

Carefully uncover and turn the oven to 400F. Taste and adjust the

seasoning. If it looks too dry, add a spoonful or two of water or

stock. The millet should be close to being cooked through at this

point. If not you need to add liquid and keep it moist and cooking.

Sprinkle the pumpkin seeds on top, and return the dish to the oven.

Bake until the mixture bubbles and the top is browned

 

Serves 4 to 6.