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
Make the most of fall flavors and ingredients with this squash millet bake.
Ingredients
- 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
Instructions
- 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.
Notes
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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Andrea
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!
Mike
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. =)
Willow
Wednesday 13th of October 2010
And for a vegan substitution, switch the milk for hazelnut milk or soy milk.
Lucinda
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?
Kathie
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.