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Autumn Millet Casserole

14 cup peanut oil
34 cup millet
1 lb winter squash
1 cup fresh cranberries
13 cup raisins (dark or golden)
14 teaspoon salt
12 teaspoon pepper, freshly ground
1 tablespoon sage leaf, minced (or 1 teaspoon dried)
2 tablespoons maple syrup
23 cup chicken stock (or vegetable)
23 cup cream (1/2 & 1/2)
14 cup pumpkin seeds (or coarsely chopped hazelnuts)


Peel and cube squash into 1 inch cubes. Preheat the oven to 375F Grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish. Heat 2 tablespoons of the oil in a small skillet over medium-high heat. Add millet & stir for 3 minutes. until millet is golden. Pour millet into greased baking dish. Warm 1/2 cup of the stock with all the light cream to just steaming. Scatter the squash or pumpkin cubes, cranberries & raisins on top of the millet. Sprinkle with salt and pepper and sage. Drizzle with syrup. Carefully pour the warmed stock & cream over the mix. Cover tightly with foil and bake without disturbing for 45 minutes. Carefully uncover and turn the oven to 400F. Add more stock or 1/2 & 1/2 if the millet is not tender. Recover with foil if more liquid is needed to complete millet cooking. Check in 15 minutes. If millet is tender, remove foil & proceed. If not add liquid as needed & recover for an additional 10 minutes, then recheck. Taste to adjust salt/pepper. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles (hence need to add some more liquid of your choice), millet is cooked & and the top is browned - another 10 minutes or so. Serve either hot or at room temperature.

Source: www.food.com