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.
- 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
- Preheat oven to 375 degrees. Oil a 9 X 13 pan.
- Combine the chicken stock & milk in a small saucepan and warm it up slightly.
- 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.
- 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.