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. Preheat the oven to 375°F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with a little of the olive oil.
2. Peel, de-seed, and cube the squash. Set aside.
3. Put half 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.
4. 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.
5. Warm the stock in a saucepan over medium heat until warm. Carefully pour the warmed stock over ingredients in casserole. Cover tightly with foil and bake without disturbing, for 45 minutes.
6. Carefully uncover and turn the oven to 400°F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. Bake until the mixture bubbles and the top is browned, another 10 minutes or so.
7. 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. Serve piping hot or at room temperature.