Breakfast

101 Mark Bittman's Autumn Millet Bake is for Breakfast.

101 Mark Bittman's Autumn Millet Bake takes several minutes to prepare.

101 Mark Bittman's Autumn Millet Bake takes several minutes to cook.

101 Mark Bittman's Autumn Millet Bake makes 6 servings.

The ingredients for 101 Mark Bittman's Autumn Millet Bake are:

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

Here is how you make 101 Mark Bittman's Autumn Millet Bake:

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 (hs note: 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 (hs note: I did about 1/2 cup stock & 1/2 cup cream based on one of his variations). 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. (hs note: 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 - I used another 1/4 cup+ of stock here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned (hs note: and the millet is cooked through), another 10 minutes or so. Serve piping hot or at room temperature (hs note: drizzled with the remaining olive oil if you like).Serves 4 to 6.*In the end, I used 3/4 cup stock + 1/2 cup creamNumber of Servings: 6Recipe submitted by SparkPeople user ANNE86.

The nutritional information for 101 Mark Bittman's Autumn Millet Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.9

• Total Fat: 12.6 g
• Cholesterol: 0.0 mg
• Sodium: 392.0 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.2 g
• Protein: 2.5 g

The dietary needs meet for 101 Mark Bittman's Autumn Millet Bake is Vegan