Creamy Baked Millet with Butternut Squash

The smell of sautéeing shallots, rosemary, and squash is absolutely heavenly.  A friend who was around while I was creating this dish told me I was a great cook simply because my cooking always smells so good.  So, if you think your skills are subpar, just make something that smells great!

 To keep cooking fun, try experimenting with different grains. Millet is a grain best used as a foundation for curries or entrées with lots of sauce, since it is has a texture that is more dry and airy compared to the soft, compact nature of rice.

Nutrition Highlight: Millet

Like oats, millet is a great source of magnesium, which may help to minimize migraine attacks and improve heart health by helping to decrease blood pressure.  Millet is also high in niacin, a B vitamin that keeps your skin, nerves, and digestive system healthy.

Millet is a gluten-free grain, making it a great whole grain for those who have Celiac Disease.

Cooking Tip

Stick the squash in the oven for 10 minutes while it's preheating.

The most time consuming part of this dish is prepping the butternut squash.  Heating it briefly in the oven will help soften the skin, making peeling a little easier.  Use a meat cleaver to dice the squash because its blade is sturdier than than a chef's knife and will better handle the butternut's hard flesh. 

Creamy Baked Millet with Butternut Squash
Printable Recipe

Pairs well with cod, which can be baked at 400º  for 10 minutes while the millet is resting. 

1/2 T olive oil 

4 small cloves garlic, roughly chopped

3 shallots, thinly sliced

3/4 lb butternut squash (1 medium), peeled & diced with a cleaver into 1/2" cubes 

1/2 cup whole millet

1 cup water

1 cup milk

1/2 tsp salt

1 tsp rosemary, minced

chopped parsley, optional 

Preheat oven to 400º. Place the butternut squash in the oven during this time for about 10 minutes to soften the skin for easier peeling.

Add a 1/2 T of olive oil to a 12" cast iron skillet. Alternatively, use a regular 12" skillet, but you'll have to transfer ingredients to 9x13 pan at the end. 

Sauté the garlic, shallots, and rosemary over medium-high heat until the shallots are translucent (about 5 minutes). Reduce the heat if the garlic begins to brown.

Add the butternut squash and saute for 5 minutes more.

Add the millet, stir to combine, and remove from the heat.

Microwave the milk and water for 1 minute to steam it. Pour the heated liquids into the skillet and add the salt, stirring to distribute.

Cover the dish with foil or an oven safe lid and bake for 45 minutes at 400º. After 45 minutes, remove it from the oven and allow the dish to set, covered at room temperature, for 10 minutes. Garnish with chopped parsley if desired.   

• Note: Mix the seeds with 1 tsp of olive oil, and season with salt, pepper, and cumin. Roast for 12-15 minutes at 400º when you roast the squash.