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Autumn Millet Bake

Photo: Getty Images

BY Mark Bittman

PUBLISHED October 4, 2024

"Two thumbs up! I’m going to make this for every autumn holiday." — Ryan A.

 

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Autumn Millet Bake

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Makes 4 to 6 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/4 cup extra virgin olive oil, plus oil for the dish
  • 3/4 cup millet
  • 1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded, and cut into 1-inch cubes
  • 1 cup fresh cranberries
  • Salt and freshly ground pepper
  • 1 tablespoon minced sage leaves or 1 teaspoon dried
  • 2 tablespoons maple syrup or honey
  • 1 cup vegetable stock or water, warmed
  • 1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Instructions

  1. Preheat the oven to 375°F and grease a 2-quart casserole, a large gratin dish, or a 9×13-inch baking dish with olive oil.
  2. Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. 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. Carefully pour the warmed stock over the baking dish. Cover tightly with foil and bake without disturbing, for 45 minutes.
  4. Carefully uncover and turn the oven to 400°F. Taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

— Recipe from How to Cook Everything Vegetarian, Completely Revised Tenth Anniversary Edition

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