Mark Bittman's Autumn Millet Bake

This recipes calls for Millet, but you could also try quinoa, teff, or cracked wheat.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1⁄4 cup extra virgin olive oil
• 3⁄4 cup  millet
• 1  medium  butternut squash, peeled seeded and cut into 1-inch cubes
• 1  cup fresh cranberries
•  salt & freshly ground black pepper
• 1  tablespoon  minced sage leaves or 1  teaspoon dried sage
• 2  tablespoons maple syrup or 2  tablespoons honey
• 1⁄2 cup  vegetable stock
• 1 1⁄4 cups  cream
• 1⁄4 cup  pumpkin seeds or 1⁄4 cup  coarsely chopped hazelnuts

Directions

1. Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
2. Put 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.
3. Scatter 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.
4. Carefully 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.
5. Serve.