Autumn Millet Bake

Millet Bake

We’re celebrating National Bulk Foods Week and millet is one of the many nutritious grains we have available in our bulk department. This recipe, adapted from Mark Bittman’s How to Cook Everything Vegetarian, combines millet with some of the best flavors of the season – winter squash, sage and maple syrup. We just got the first of our fresh cranberries in stock and they’re a welcome addition to this flavorful side, perfect any night of the week.

Print Recipe
Autumn Millet Bake
Course Side dish
Cuisine Fall, Thanksgiving
Servings
people
Ingredients
  • 1/4 cup olive oil
  • 3/4 cup millet
  • 1 medium butternut squash
  • 1 cup fresh cranberries
  • 1 tbsp minced sage leaves or 1 tsp dried sage
  • 2 tbsp maple syrup
  • 1 1/4 cups vegetable stock warmed
  • 1/4 cup pumpkin seeds
  • salt and pepper to taste
Course Side dish
Cuisine Fall, Thanksgiving
Servings
people
Ingredients
  • 1/4 cup olive oil
  • 3/4 cup millet
  • 1 medium butternut squash
  • 1 cup fresh cranberries
  • 1 tbsp minced sage leaves or 1 tsp dried sage
  • 2 tbsp maple syrup
  • 1 1/4 cups vegetable stock warmed
  • 1/4 cup pumpkin seeds
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F and grease a 9x13 baking dish with a paper towel and a little olive oil. Meanwhile, peel, seed and cube the squash.
  2. Heat 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until just golden, around 3 minutes. Remove from the pan and spread the millet in the bottom of the prepared baking dish.
  3. Top the millet with the squash, cranberries, salt and pepper, sage and maple syrup. Pour 1 cup of the warmed stock over top. Cover tightly with foil and bake for 45 minutes.
  4. Uncover and turn the oven to 400°F. Taste and adjust the seasoning, if needed. If it looks too dry, add a little more stock - up to a 1/4 cup - to keep the millet cooking. Sprinkle the pumpkin seeds on top and return the dish to the oven. Bake until the mixture bubbles, the top is browned and the millet is cooked through — another 10 minutes or so. Serve hot or at room temperature.
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