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Millet/Squash/Cranberry Bake

November 8, 2009

This is one of our favorite fall recipes. It’s a sweet and hearty meal, the picture of which Ill post when its done tomorrow. đŸ™‚ The amounts don’t really need to be exact. It makes enough for a 2 qt casserole dish or 9×13 pan)

2 + cups millet
2 delicata squash (or same amount of comparable winter squash)
2+ cups cranberries
3:1 mix of honey:maple syrup (to taste)
veggie or chicken stock
acid medium (ie: kefir, yogurt, lemon juice)
olive oil
seeds or nuts (pumpkin seeds, hazelnuts, pecans, sunflower seeds)

Night before:

Soak 2 cups millet in water and a Tbsp of an acidic medium (kefir, soured milk, yogurt, lemon juice). If you want to skip this step, you can. It helps make the grain more digestible.

Day of dinner:

*Pre-heat oven to 375.
*On a cast iron skillet, toast the millet with a bit of olive oil till golden brown. (if you have excess water, drain it off first.)
*Spoon it into a casserole pan greased w/ olive oil
*sprinkle squash cubes and cranberries over the top
*add a few cups of stock (a little bit of cream is a nice variation too)
*add salt and pepper
*add finely minced sage (mine was dried, about 1-2 Tbsps, or to taste)
*drizzle honey/maple syrup mixture over the top. (approx 1/4 cup, to taste.)
*cover in foil, bake at for 45 minutes. Uncover it and add more stock if necessary. Up the heat to 400, sprinkle seeds or nuts on top and let it cook until its bubbling and looking golden brown.


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