Cooking food that pleases to two adults and a toddler can be tricky at times. I like to think that little Sara eats good, home cooked food most of the time, so the occasional bribe at the grocery store so we can go through the register and reach the car without a major meltdown doesn’t make me too worried. To make up for those bribes, I always look for recipes that include whole grains, vegetables and lean proteins. So, when I saw this recipe here, I knew I had to try it; the dish is simple, good hot or at room temperature. Toasting the millet gives the whole dish a nutty flavour and goes beautifully with the tender butternut squash, soft and sour cranberries and crunchy pumpkin seeds. The original recipe comes from Mark Bittman’s How to Cook Everything Vegetarian which I have already ordered; I am looking forward to trying more recipes from the book.
- 2 tbsp extra virgin olive oil plus more to grease the dish
- ¾ cup millet
- 1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 cup fresh or frozen cranberries
- Sea salt and freshly ground pepper
- 1 tablespoon minced sage leaves
- 2 tbsp maple syrup or honey
- 1 cup vegetable stock or water
- ¼ cup cream
- ¼ cup pumpkin seeds or coarsely chopped hazelnuts
Preheat the oven to 375F; grease a 10×10 or 9×13 baking dish with olive oil, set aside.
Heat the olive oil in a pan and toast the millet until golden and fragrant, transfer to the prepared baking dish, arrange the butternuts squash and cranberries, season with salt and pepper. Sprinkle with sage and drizzle with honey or maple syrup. Heat about ¾ cup of vegetable stock and ¼ cup of cream, pour over the millet, cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil, increase the oven temperature to 400F, check the millet, it should be cooked through but still a little firm, add more water, stock or cream (I added about 3 tbsp of vegetable stock) and bake for about 10 more minutes.