Autumn Millet Casserole Recipe

Name: Autumn Millet Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup peanut oil; ¾ cup millet; 1 lb winter squash; 1 cup fresh cranberries; ⅓ cup raisins (dark or golden); ¼ teaspoon salt; ½ teaspoon pepper, freshly ground; 1 tablespoon sage leaf, minced (or 1 teaspoon dried); 2 tablespoons maple syrup; ⅔ cup chicken stock (or vegetable); ⅔ cup cream (1/2 & 1/2); ¼ cup pumpkin seeds (or coarsely chopped hazelnuts)

Servings: persons

¼ cup peanut oil
¾ cup millet
1 lb winter squash
1 cup fresh cranberries
⅓ cup raisins (dark or golden)
¼ teaspoon salt
½ teaspoon pepper, freshly ground
1 tablespoon sage leaf, minced (or 1 teaspoon dried)
2 tablespoons maple syrup
⅔ cup chicken stock (or vegetable)
⅔ cup cream (1/2 & 1/2)
¼ cup pumpkin seeds (or coarsely chopped hazelnuts)

1
Peel and cube squash into 1 inch cubes.
2
Preheat the oven to 375F
3
Grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish.
4
Heat 2 tablespoons of the oil in a small skillet over medium-high heat.
5
Add millet & stir for 3 minutes.
6
until millet is golden.
7
Pour millet into greased baking dish.
8
Warm 1/2 cup of the stock with all the light cream to just steaming.
9
Scatter the squash or pumpkin cubes, cranberries & raisins on top of the millet.
10
Sprinkle with salt and pepper and sage.
11
Drizzle with syrup.
12
Carefully pour the warmed stock & cream over the mix.
13
Cover tightly with foil and bake without disturbing for 45 minutes.
14
Carefully uncover and turn the oven to 400F.
15
Add more stock or 1/2 & 1/2 if the millet is not tender.
16
Recover with foil if more liquid is needed to complete millet cooking.
17
Check in 15 minutes.
18
If millet is tender, remove foil & proceed.
19
If not add liquid as needed & recover for an additional 10 minutes, then recheck.
20
Taste to adjust salt/pepper.
21
Sprinkle the pumpkin seeds on top, and return the dish to the oven.
22
Bake until the mixture bubbles (hence need to add some more liquid of your choice), millet is cooked & and the top is browned - another 10 minutes or so.
23
Serve either hot or at room temperature.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup peanut oil, ¾ cup millet, 1 lb winter squash, 1 cup fresh cranberries, and more.

Yes, Autumn Millet Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Millet Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions