Baked millet with butternut squash and cranberries

Great dish for very early fall – colorful and tasty. In Russia we bake millet with pumpkin and milk (Tikvennaya kasha or Pumpkin Kasha), so it’s alternative dish from Full Plate Health Blog.

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2 tbsp. olive oil
3/4 cup millet
1 small butternut squash, peeled, seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tbsp. minced sage leaves or 1 teaspoon dried
2 tbsp. maple syrup or honey
1 1/4 cup vegetable stock or water OR 3/4 cup stock and 1/2 cup cream, warmed

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Preheat the oven to 375F.

Grease Dutch oven or casserole with a thin layer of olive oil. When the oil is heated, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes.

Scatter the squash cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with cover or foil and bake without disturbing, for 40 minutes.

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