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    You are in: Home / Recipes / Mark Bittman's Autumn Millet Bake Recipe
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    Mark Bittman's Autumn Millet Bake

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    • on January 14, 2011

      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.

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    Nutritional Facts for Mark Bittman's Autumn Millet Bake

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 690.5
    Calories from Fat 382
    Total Fat 42.4 g
    Saturated Fat 17.3 g
    Cholesterol 82.9 mg
    Sodium 41.8 mg
    Total Carbohydrate 73.8 g
    Dietary Fiber 10.2 g
    Sugars 13.3 g
    Protein 10.8 g

    The following items or measurements are not included:

    sage leaves

    vegetable stock


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