Mark Bittman’s Autumn Millet Bake

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Millet

  Raw

  ¾ cup or 150g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Cranberries

  Raw

  1 cup, whole or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Maple syrups

  2 tbsp or 40g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Pumpkin and squash seed kernels

  Seeds, dried

  4 tbsp or 32g

Directions

1. Heat the oven to 375°F. Lightly grease a 2‑quart casserole, large gratin, or 9×13‑inch baking dish with a little olive oil.
2. Peel, remove seeds, and cut the butternut squash into 1‑inch cubes.
3. Warm half of the olive oil in a small skillet over medium‑high heat. Add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread the toasted millet evenly in the prepared baking dish.
4. Scatter the squash and cranberries over the millet. Season with a pinch of salt and pepper, sprinkle with the minced sage, and drizzle with the maple syrup.
5. Warm the vegetable broth in a saucepan over medium heat just until hot. Carefully pour it over the ingredients in the baking dish. Cover tightly with foil and bake for 45 minutes.
6. Uncover and increase the oven temperature to 400°F. If the dish looks dry, add a tablespoon or two of water or broth. Bake until bubbling and lightly browned, about 10 minutes.
7. Sprinkle the pumpkin seeds over the top and return to the oven. Bake until the seeds are toasted and the millet is tender throughout, about 10 minutes. Let rest 5 minutes before serving warm or at room temperature.