1/1 Photo of Mark Bittman's Autumn Millet Bake
kelly in TO's Note:
This recipes calls for Millet, but you could also try quinoa, teff, or cracked wheat.
My Private Note
Units: US | Metric
- 59.14 ml extra virgin olive oil
- 177.44 ml millet
- 1 medium butternut squash, peeled seeded and cut into 1-inch cubes
- 236.59 ml fresh cranberries
- salt & freshly ground black pepper
- 14.79 ml minced sage leaves or 4.92 ml dried sage
- 29.58 ml maple syrup or 29.58 ml honey
- 118.29 ml vegetable stock
- 295.73 ml cream
- 59.14 ml pumpkin seeds or 59.14 ml coarsely chopped hazelnuts
- 1Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
- 2Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish.
- 3Scatter 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. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
- 4Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so.
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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: