1 Review

  • Most Helpful
  • Newest
  • Highest Rating

This was very tasty- but if you are planning to make this be warned: the millet takes forever to become tender! I had to bake it much longer than recommended & the squash became a little too soft as a result. Next time I am going to try to partially cook the millet before adding it to the casserole- by pouring boiling water over the millet and letting it sit for about 1/2 hour to soften a bit (got this idea from a Madhur Jaffrey recipe). I'll post on the results. Definitely will make this again though - the millet, squash, and cranberries compliment each other nicely, and I love to find good recipes for butternut squash.

0 people found this helpful. Was it helpful to you? [Yes] [No]
averybird January 14, 2011
Mark Bittman's Autumn Millet Bake