Adapted from Mark Bittman's Autumn Millet Bake recipe, this dish is hearty and satisfying. To make a vegan version, replace the cream with vegetable stock or water.
Preheat the oven to 375°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
2 tablespoons extra virgin olive oil
Put 2 tablespoons of the oil in a small skillet over medium-high heat until hot.
¾ cup millet (uncooked)
Cook millet in skillet, stirring frequently, until fragrant and golden, about 3 minutes.
Spread millet over the bottom of the greased baking dish.
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
1 cup fresh cranberries (if available, otherwise dried)
Evenly scatter the squash cubes and the cranberries on top of the millet.
1 tablespoon minced fresh sage leaves, or ½ teaspoon dried
½ teaspoon salt
½ teaspoon pepper
Sprinkle dish with sage, salt, and pepper.
2 tablespoons maple syrup
2 tablespoons honey
Drizzle syrup and honey over dish.
½ cup vegetable stock
½ cup heavy cream (or substitute additional ½ stock)
Combine stock and cream in a small sauce pan and heat over medium heat until warm.
Carefully pour the warmed stock and cream evenly over dish. Cover tightly with foil and bake at 375°F without disturbing for 45 minutes.
¼ cup vegetable stock
Carefully uncover dish and adjust seasonings to taste. If millet appears to be too dry, add an additional ¼ cup of vegetable stock.
Cover and return dish to oven. Increase heat to 400°F. Bake until the mixture bubbles, the top is browned, and millet has cooked through, about 10 to 15 additional minutes. Serve piping hot or at room temperature.
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
1 cup fresh cranberries (if available, otherwise dried)
1 tablespoon minced fresh sage leaves, or ½ teaspoon dried
½ teaspoon salt
½ teaspoon pepper
2 tablespoons maple syrup
2 tablespoons honey
½ cup vegetable stock
½ cup heavy cream (or substitute additional ½ stock)
¼ cup vegetable stock
5/
5 stars from
1 user.
Preheat the oven to 375°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
Put 2 tablespoons of the oil in a small skillet over medium-high heat until hot.
Cook millet in skillet, stirring frequently, until fragrant and golden, about 3 minutes.
Spread millet over the bottom of the greased baking dish.
Evenly scatter the squash cubes and the cranberries on top of the millet.
Sprinkle dish with sage, salt, and pepper.
Drizzle syrup and honey over dish.
Combine stock and cream in a small sauce pan and heat over medium heat until warm.
Carefully pour the warmed stock and cream evenly over dish. Cover tightly with foil and bake at 375°F without disturbing for 45 minutes.
Carefully uncover dish and adjust seasonings to taste. If millet appears to be too dry, add an additional ¼ cup of vegetable stock.
Cover and return dish to oven. Increase heat to 400°F. Bake until the mixture bubbles, the top is browned, and millet has cooked through, about 10 to 15 additional minutes. Serve piping hot or at room temperature.
Print