Recipe

Autumn Millet Bake Recipe

	Biceps15 / All my dishes 1 year, 8 months ago Wholesome ingredients featuring an underused ingredient: millet. Get your grains, fiber, and crunchy taste that will satisfy when served with fish or a broccoli-tofu dish. Prep:20m Cook:55m Servings:5	Biceps15
	wholesome nutritious nutty crunchy hazelnut cranberry sweet fiber

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Ingredients

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

Salt and freshly ground pepper

1 tablespoon minced sage leaves or 1 teaspoon dried

2 tablespoons maple syrup or honey

1 cup hot vegetable stock or water

1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Directions

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat.

When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes.

Spread in the bottom of the prepared 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 (you can use about 1/2 cup stock & 1/2 cup cream as a variation).

Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F.

As discreetly as possible, sneak a 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 a bit more stock to 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 and the millet is cooked through, another 10 minutes or so.

Serve piping hot or at room temperature.

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