Mark Bittman'S Autumn Millet Bake Recipe

Name: Mark Bittman'S Autumn Millet Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 3/4 cup millet; 1 medium butternut squash, peeled seeded and cut into 1-inch cubes; 1 cup fresh cranberries; salt & freshly ground black pepper; 1 tablespoon minced sage leaves or 1 teaspoon dried sage; 2 tablespoons maple syrup or 2 tablespoons honey; 1/2 cup vegetable stock; 1 1/4 cups cream; 1/4 cup pumpkin seeds or 1/4 cup coarsely chopped hazelnuts

Servings: persons

1
Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.
2
Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. 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. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes.
4
Carefully uncover and turn the oven to 400u00b0F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. 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.
5
Serve.

554

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 10 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 3/4 cup millet, 1 medium butternut squash, peeled seeded and cut into 1-inch cubes, 1 cup fresh cranberries, and more.

Yes, Mark Bittman'S Autumn Millet Bake falls under the General 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!

Mark Bittman'S Autumn Millet Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions