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Baked Millet with Squash




Source of Recipe


Karla Wiersma


Recipe Introduction


A savory cereal


List of Ingredients




2 cups millet
4 cups warm water
1/2 white onion
1 clove minced garlic
2 cups cubed butternut or acorn squash (pumpkin is good as well)
2 tbsp extra virgin olive oil
1/3 cup Daiya Italian Cheese shreds
salt to taste


Recipe



Rinse the millet to eliminate impurities. Drain and repeat it until the water comes out clean. Toast the millet in a pan for few minutes until tan. Add the water, previously warmed up in a saucepan. Add a pinch of salt and let it cook uncovered until it starts to boil. Reduce the heat, cover the pan and let it cook for about 20 minutes. The millet is ready when soft and all the water is absorbed. If it happens to be watery but already cooked, pour the extra water out and let it dry out for few minutes.

Meanwhile slice the onion and saute it in the olive oil until translucent then add the garlic and squash and mix until well combined. Cover the squash with water, add a pinch of salt and cook it until tender and the water is absorbed. Blend the squash until creamy. Add the cream of squash and the Daiya cheese to the millet and combine well. Salt to taste.

Preheat the oven to 400, grease an 8-inch spring form pan with oil, pour the millet and spread it evenly. Bake for about 20 minutes or until golden brown. Serve warm. Serves 8.