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Squash Millet Bake

I take my lunch to work and I’ve been looking for something new and a bit different.  I’ve found just the right thing for fall with this yummy squash millet bake.  This recipe was inspired by Mark Bittman’s Autumn Millet Bake,  I changed a good bit of the recipe but wanted to share the original as it sounds particularly delish, too.   My changes were more or less based on what I had on hand and personal taste – I do think cranberries would be awesome and when I get some, I might try that instead of the apples.

Squash Millet Bake - Homespun Seasonal Living

Squash Millet Bake

Make the most of fall flavors and ingredients with this squash millet bake.


  • 3 Pounds of Winter Squash, peeled, seeded, & cut into 1" chunks
  • 1 Cup Apple, peeled, cored, & coarsely chopped
  • ¾ Cup Millet, Rinsed & Drained
  • 1 teaspoon Ground Nutmeg
  • Salt & Pepper to taste
  • 2 Tablespoons Maple Syrup
  • ½ Cup Milk
  • ½ Cup Chicken Stock
  • ¼ Cup Hazelnuts, roughly chopped


  1. Preheat oven to 375 degrees. Oil a 9 X 13 pan.
  2. Combine the chicken stock & milk in a small saucepan and warm it up slightly.
  3. Spread the millet on the bottom of the pan. Sprinkle the millet with squash & apple chunks. Sprinkle nutmeg, salt, & pepper over the squash. Drizzle everything with maple syrup. Pour the warmed stock / milk mixture over everything. Cover pan, tightly. Bake in preheated oven for 45 minutes.
  4. Turn oven up to 400 degrees. Remove the cover from the pan, sprinkle with the chopped hazelnuts. Bake for an additional 10 minutes.


I used a homegrown lower salmon river squash but pumpkin, butternut, buttercup and I'm sure plenty of others would work great. Use what you have. I used 1/2 cup raw goat's milk, but I imagine any milk would be just fine. You could easily use all stock and vegetable stock if you want to keep it vegetarian. I used our homegrown apples, which are kind of tart and I think you want tart more than sweet in this recipe, but that might be a personal taste.

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Squash Millet Bake - Homespun Seasonal Living

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Thursday 4th of September 2014

This sounds amazing! I love millet but I feel like I haven't found a lot of recipes for it. Soon I'll have plenty of apples and winter squash. Saving this recipe!


Saturday 16th of October 2010

That recipe really does sounds good and I do have the squash and apples at my disposal so perhaps I will try it. As far as I know I have never eaten millet before, that will be interesting.

Stacy (Little Blue Hen)

Friday 15th of October 2010

Ooh, I have that recipe flagged and was meaning to make it soon. Glad to see it tested and approved by you. =)


Wednesday 13th of October 2010

And for a vegan substitution, switch the milk for hazelnut milk or soy milk.


Wednesday 15th of September 2021

@Willow, or use ZUCCHINI MILK (fiber & nutrients). To prepare zucchini milk, simply wash well 2 or 3 zucchini, remove tip/tail, cut into chunks, & puree in blender. I freeze in ziplok bags (laid flat to conserve freezer space) or square containers.

Substitute measure for measure in bakery goods (cakes, quick breads), mac-n-cheese. Provides liquid & body along w/extra nutrients for friends & family!

Simply Authentic

Wednesday 13th of October 2010

Definitely am going to have to try this. I just purchased a butternut squash this weekend so should have almost everything on hand. You think it'd be okay to swap out another oat/grain instead of millet? I have bulghar, quinoa, and I think rough oats in the cupboards?


Wednesday 13th of October 2010

I think quinoa would be awesome in this. You might need to adjust your liquids a bit - keep an eye on it so it doesn't get dry.

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