Vegetarian

Autumn Quinoa/Millet Bake takes several minutes to prepare.

Autumn Quinoa/Millet Bake takes several minutes to cook.

Autumn Quinoa/Millet Bake makes 6 servings.

The ingredients for Autumn Quinoa/Millet Bake are:

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet or quinoa
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh or juicy dried 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 Autumn Quinoa/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/quinoa and cook, stirring frequently, until fragrant and golden, about 3 minutes. 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 with foil and bake for 45 minutes.Uncover and turn the oven to 400F. Sprinkle the pumpkin seeds on top, and bake until the mixture bubbles and the top is browned and the millet/quinoa is cooked through another 10 minutes or so. Serve piping hot or at room temperature Serves 4 to 6 (served 4 including 3 hungry boys, but would be enough for 6 servings for me so that is how I calculated it...)Number of Servings: 6Recipe submitted by SparkPeople user ELANATM.

The nutritional information for Autumn Quinoa/Millet Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 382.0

• Total Fat: 12.1 g
• Cholesterol: 0.0 mg
• Sodium: 205.2 mg
• Total Carbs: 65.0 g
• Dietary Fiber: 8.1 g
• Protein: 6.8 g

The dietary needs meet for Autumn Quinoa/Millet Bake is Vegetarian