Though this is perfect for Thanksgiving, you’ll probably want to eat it more than once a year. The sweet squash — which makes the dish creamy without adding dairy — is nicely balanced with tart cranberries and the nutty flavor of the millet.
- Yield: 6 to 8
- Total Time: 1 Hour 30 Minutes
- 4 tablespoons olive oil, plus more for the baking dish
- ¾ cup millet or other medium-cooking grain (see list on page 413)
- 1½ pounds butternut or other winter squash, peeled, seeded, and
- cut into 1-inch cubes
- 1 cup fresh cranberries
- Salt and pepper
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 2 tablespoons maple syrup or honey
- 1 cup vegetable stock (pages 97–100) or water, warmed
- ¼ cup pumpkin seeds or chopped hazelnuts
How to Make It
- Heat the oven to 375°F and grease a 2-quart casserole, large gratin dish, or 9 × 13-inch baking dish with oil.
- Put 2 tablespoons of the oil in a small skillet over medium-high heat. When it’s hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the baking dish.
- Scatter the squash cubes and cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with the maple syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake, undisturbed, for 45 minutes.
- Carefully uncover the baking dish. Turn the oven up to 400°F. Sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or 2 of liquid. Sprinkle the pumpkin seeds on top, drizzle with the remaining oil, 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.
- AUTUMN MILLET BAKE WITH CREAM Richer, obviously: Use a mixture of 1 cup heated cream and ½ cup stock, instead of only stock.