Saturday, January 5, 2008

OK I'm cheating

I posted this on my own blog because I'm doing vegetarian.

This is so good I just had leftovers for breakfast. And I'm having it for lunch. It's also simple. The only pain in the butt part is peeling the squash.

This would make an excellent side dish for the holidays. I loved the way the tangy cranberries offset the sweetness of the squash.

Bittman offers a richer variation where you replace the stockwith 1 cup of warmed cream with 1/2 cup of vegetable stock.

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Photobucket

Autumn Millet Bake
How To Cook Everything Vegetarian by Mark Bittman

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts


Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes (don't overdo it). Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin 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 foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned ( and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

6 comments:

wirrek said...

Hmmmm, I wonder if I can still find fresh cranberries for this dish...

KristiB said...

I always buy them around the holidays and freeze them.

Frozen works if you can find them.

KAJ said...

Can you freeze the squash?

Robin said...

I saw you mentioned this book on your website so I bought it on your recommendation! I think they tried to deliver it on Friday but I wasn't home so I'm going over to the post office this morning to pick it up, hopefully. Thanks! Your cookbook suggestions have been great so far. I'll let you know how I like the book, maybe you can start a new career as a book reviewer!

Robin said...

Oh, KAJ ... yes, I believe you can freeze butternut squash. I would peel it and cube it before freezing ... but I think I have heard that it freezes quite well.

KristiB said...

Aww thanks Robin! I really do like the book.