(recipe adapted from Mark Bittman’s Autumn Millet Bake in ‘How to Cook Everything Vegetarian c2007)
Yield: 4-6 servings
Millet is a delicious, yet often overlooked, grain that can be a great addition to your pantry.
Ingredients:
1/2 cup olive oil, plus a bit for the dish
1/4 cup millet or quinoa
1 medium buttercup squash, peeled, seeded and cut into 1 inch squares
1 cup fresh cranberries (about 4 ounces)
Salt and pepper to taste
1 tablespoon minced fresh sage leaves, or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable or chicken stock or warm water
1/4 cup pumpkin seeds or chopped pecans or walnuts
Directions:
Preheat oven to 375 degrees F and grease a 2 quart casserole baking dish with olive oil. Put 2 tablespoons of oil in 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 or honey. Carefully pour the warmed stock over all. Cover tightly with foil and bake, without disturbing, for 45 minutes.
Carefully uncover and turn the oven up to 400 degrees F. If it looks too dry, add a spoonful or two of water or stock. Sprinkle the pumpkin seeds on top and return the uncovered 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.
Variations:
Try adding pieces of cut up apple before baking or serve dish alongside local pork chops!