Fall flavors unite! They are all here—in casserole form that takes a modern twist due to the satisfying and healthy millet and Thanksgiving-worthy cranberries.
Millet Squash Bake
Serves 8 as a side dish
2 tablespoons olive oil
3 cups peeled and cubed butternut squash
1 cup fresh cranberries
1 ½ cups millet
2 cups chicken stock or broth
1 cup whipping cream (substitute stock if needed)
10 roughly-chopped sage leaves (optional)
½ cup pine nuts (optional)
Preheat the oven to 350°F.
Coat a 9” x 13” pan with a thin layer of olive oil (1 tablespoon). Place squash, cranberries, and millet in a pan.
Mix chicken stock and cream in a measuring dish and pour over the squash, cranberry, and millet. Top with chopped sage leaves, drizzle with one tablespoon of olive oil, and bake in the oven for one hour (covered tightly with aluminum foil).
After one hour, turn the oven up to 400°F, remove the pan from the oven, top the dish with pine nuts and add 1 more tablespoon of olive oil.
Return to the oven (uncovered) and bake for 5 minutes, keeping a close eye on the pine nuts to make sure they do not burn.
Remove from the oven and serve.
Credit to Mark Bittman for writing this recipe and Heidi Swanson for revising it and adding cream.
Find more great food recipes in my second book, Lark Parties! #livinglark
