Autumn Millet Bake

I made this with last week’s smallish acorn squash and delicata squash and it was super satisfying on a cold, rainy fall night. This is also easy enough to make on a work/school night. I didn’t have fresh cranberries and it was too wet to run over to the Central Coop for some, so I used a 1/2 cup of dried rainier cherries that I softened in hot water, and 1 tablespoon apple cider vinegar (for tartness). It was lovely! From How to Cook Everything Vegetarian by Mark Bittman

  • 2 T extra virgin olive oil, plus oil for the dish
  • 3/4 C millet (quinoa or cracked wheat also work well)
  • 1 medium winter squash or small pumpkin, peeled seeded and cut into 1-inch cubes (about 5 cups)
  • 1 C fresh cranberries
  • Salt and freshly ground pepper
  • 1 T minced sage leaves or 1 teaspoon dried
  • 2 T maple syrup or honey
  • 1 C vegetable stock or water, warmed
  • 1/4 C pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375°F and grease a 2-quart casserole, a large gratin dish, or a 9×13-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. Set aside. Spread the squash or pumpkin cubes and cranberries in the bottom of the prepared baking dish. 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 without disturbing, for 45 minutes. Carefully take a taste to see if the millet is done. If not, add a little more warm water if it looks dry, recover, and return to the oven for 10 minutes.

Turn the oven to 400°F. Uncover and carefully sneak a taste and adjust the seasoning if necessary. Sprinkle the pumpkin 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 (It’s even better the next day).