I may be over a month early, but I can already tell you that this dish will be on my Thanksgiving table this year. It’s still early October, and already my countertop is overflowing with winter squashes – I can’t help myself. This recipe combines roasted butternut squash with crunchy millet, sweet cranberries, and a delicious maple balsamic dressing that is the perfect compliment. This is one of my favorite recipes to date!
Butternut Squash and Cranberry Maple Millet
Ingredients: (serves 6-8)
- 1.5 cups dry millet
- 4.5 cups water
- 1 large butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- salt to taste
For the dressing:
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 1 teaspoon Dijon mustard
Instructions: Start by preheating your oven to 400 degrees F. Peel and cube a large butternut squash. Then toss with olive oil and salt and spread in a single layer on a sheet pan. Pop it into the oven and roast for 45 to 50 minutes, stirring once halfway through cooking.
While the squash is roasting, cook your millet. I cooked mine in my rice cooker, but you can just as easily cook it on the stovetop. Combine 1.5 cups dry millet with 4.5 cups water, and simmer until all water is absorbed and the millet is cooked.
Once cooked, make sure to let it cool before fluffing with a fork. This recipe works best with millet that has cooled for at least 20 minutes before mixing with the rest of the ingredients.
By the time your millet cooks and cools, the butternut squash should be just about ready.
In a small dish, combine all the dressing ingredients and whisk to combine.
With everything ready, add millet, squash, and dried cranberries (I use orange-cranberries from Trader Joe’s!) to a large mixing bowl. Add dressing and stir well to combine all ingredients. Finish with salt seasoned to taste!
Like I said before, this dish is practically begging to be served at Thanksgiving. Or perhaps at my dinner table tonight…
While millet is certainly my grain of preference, you could definitely try swapping it out for whatever yours might be. I’m sure other varieties of squash would taste good as well. The sweeter the better! I also think that roasting the squash seeds and sprinkling on top would make for a delicious crunchy garnish. Unfortunately, I didn’t come up with that idea until mine were in the trashcan, but you should definitely try it with yours.
Now that I have this delicious fall dish waiting for me in my kitchen, the only thing missing from my perfect October weekend is finding a good place to go apple picking in Seattle…
Happy weekend – enjoy!
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In other food news, I found out this week that I have been nominated for two Foodbuzz Awards this year! I am completely shocked, and most definitely honored. I’m nominated for Best General Cooking Blog and Best Veg Blog –if you feel like I am a good fit for either of these, I’d love your vote!
Thank you, thank you, thank you all for your continued support.
103 Comments so far
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Wow! This looks deeelish! I bet pepitas would be great on top for crunch. I know what’s for dinner tomorrow :)
By the way, you look beautiful. Thanks for sharing your journey with us.
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yuumy!! i actually just made a similar dish last week. i made fennel butternut squash chunky soup, then prepped the millet, then i mixed both together, topped with leftover roasted butternut squash, dried cranberries and goatcheese! so good! sorry if i’m being repetitive! :)
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That looks delicious and I love the colors! You are so deserving of both awards by the way- I truly enjoy reading your blog.
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Emily Malone Reply:
October 8th, 2011 at 2:04 pm
Thank you so much! :)
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On to my Pinterest “good for dinner parties” board it goes.
You’ve got my vote!
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Emily Malone Reply:
October 8th, 2011 at 2:04 pm
Thanks, Lee!
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Oh.my.goodness. I am making this ASAP.
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Perfect fall recipe. Maple balsamic sounds heavenly. :)
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I can’t get enough of cranberries recently so I just might have to make this over the weekend. :)
Congrats on the well-deserved nominations! I love your blog and I’m definitely voting for you!
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Emily Malone Reply:
October 8th, 2011 at 2:04 pm
Thank you so so much!
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Well, it IS Canadian Thanksgiving this Monday…so it does fall right on time.
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Emily Malone Reply:
October 8th, 2011 at 2:04 pm
Ahh I had no idea! Just in time. :) And Happy Thanksgiving!
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Yummo! I voted for both of your nominations! And Cailtin’s HTP :) I love u both!!!!
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Congrats on your nominations..when I saw your name in two categories, I was so happy for you!
And every time I open my google reader and see a post from you, I really think it’s a “I had a baby and we’re doing great” post :)
Any.day.now.
:)
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Emily Malone Reply:
October 8th, 2011 at 2:05 pm
Thanks Averie! Any day now indeed.
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Okay, I need to try millet. It’s one of the only grains that I haven’t tried yet and it’s killing me.
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Emily Malone Reply:
October 8th, 2011 at 2:05 pm
Girl you are MISSING OUT. Go get some millet stat!
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That dressing looks delicious. I just bought some new maple syrup I need to try out:) Congrats you both your nominations.
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This looks awesome. Am headed to the market to get the ingredients tomorrow… not entirely sure what the right squash is in Spanish but surprises are good!
I voted – love your site and recipes! The nominations are well deserved.
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Already voted for you my dear…:-)
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yummo. such a great combination; sweet, mustardy, vinegary… definitely trying this recipe out! Long time reader – first comment – have put my votes in for you, congrats – you totally deserve it. Hope you are feeling well and drinking LOTS of raspberry leaf tea (i swore by it during my pregnancy and labour!)
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Emily Malone Reply:
October 8th, 2011 at 2:06 pm
Thanks Lou! :) Drinking raspberry tea as we speak…
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It’s just in time for Canadian Thanksgiving… I was wondering what to take to my mom’s place for me to eat – this is it!! Thanks for keeping us up to date with everything.
PS votes are in :)
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Emily Malone Reply:
October 8th, 2011 at 2:06 pm
Perfect timing! Hope your family enjoys it. :) Thanks for the votes!
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Google Merritt Apple Farm in Skagit County. It is about an hour north of where you live. They have
U-pick apples. It is beautiful up here…and it is a pretty drive to get here!
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Emily Malone Reply:
October 8th, 2011 at 2:06 pm
Awesome – thanks for the tip!!
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I never vote for people, but I really like your blog, and I believe you’re a Cincinnati native. You’ve got my votes!
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Emily Malone Reply:
October 8th, 2011 at 2:07 pm
Thanks Christina! Most definitely a Cincinnati native, and very proud of it. :)
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You’re awesome- I’m always in for a treat when I visit your endlessly creative blog :) Thanks for providing such wonderful recipes that I love!
Totally voted for you last month- not a doubt in my mind!
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Emily Malone Reply:
October 8th, 2011 at 2:07 pm
Thanks Emilia! :)
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Trying this tomorrow with a quinoa/rice mixture instead of the millet ! Can’t wait :) thanks !
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Emily Malone Reply:
October 8th, 2011 at 2:08 pm
Hope you like it!
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Marlina Reply:
October 8th, 2011 at 5:43 pm
SOOO good !! I used what I had on hand (currants) and it still turned out super yummy! Thanks again :)
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Congrats on the nominations!!! Also, this recipe looks so good! I am definitley going to try it!
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Ooh, I’ve never had millet and I’m trying to work on squash cooking. This looks like the best way to break into both worlds!
Congrats on the nominations as well!
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I just bought millet for the first time yesterday at my co-op, AND I’ve been craving butternut squash. I’m putting this on the menu, STAT. Also, just wanted to say that your recipes have been excellent lately! I made the sweet potato and lentil chili in my crock pot and it was to die for. I even posted the link on Facebook and two other friends made it and agreed. Well done!
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Emily Malone Reply:
October 8th, 2011 at 2:08 pm
Thanks Chrissy! I’ve had a lot of fun in the kitchen these past few months. It’s nice to finally have my groove back after a few months of feeling so ill. :)
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Oh my goodness Emily – this looks delicious. I am definitely going to try this soon with plans of adding this to Thanksgiving as well. I especially love that you added dried cranberries to it. Thank you for all the cooking you are doing while nesting!
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Emily Malone Reply:
October 8th, 2011 at 2:09 pm
You are most welcome!
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This is so good! I love combining salty and sweet and always add dried or fresh fruit to a salad! I could totally see sunflower seeds in this dish, too :)
I was in a baking mood yesterday and my mum was like “you know, I really wouldn´t mind if you would bake those delicious banana chocolate chip cookies” ;) She was talking about your recipe :)
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Emily Malone Reply:
October 8th, 2011 at 2:09 pm
Awww I wouldn’t mind if someone made those for me either. I wish we had more! :)
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Congratulations on your nominations! Several of my favorite blogs were nominated for awards this year (fortunately in different categories ;) ) and I think they all deserve to win. Good luck!
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Already voted for you days ago !
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Yum! I have a butternut squash just screaming for this recipe. Do you use the same measurement of water and millet in the rice cooker?
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Emily Malone Reply:
October 8th, 2011 at 2:09 pm
Yep, same ratio, and cooked it on quick cooking.
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That looks good! My friends gave me a butt load of Butternut Squash and I wasn’t sure what to do with it, now I know. Thanks for posting!
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Congratulations on the nominations! This dish does scream Thanksgiving to me. Even though I dislike pretty much every ingredient, I’m still tempted to bring it to dinner because I know so many people who would love it!
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Just made this and loved it!! U gave me a reason to finally try the millet that’s been sitting in my cupboard for ages. Thank you!!
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Emily Malone Reply:
October 8th, 2011 at 2:10 pm
Yay! Thanks for letting me know. We are polishing off the leftovers for dinner tonight.
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I have definitely already voted for you. :)
And while I can hardly imagine thinking of Thanksgiving yet, this makes me wish it was here already.
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Can’t wait to make this one! Totally scored on squash the other night at $.49/lb! and have only made risotto. Making this and maybe your enchiladas this week!
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You arent a month early over here in ontario, canada!! You are right on time, thanksgiving weekend!! Adding this to the menu :) Thank you, and staying tuned for the arrival of Baby C, best wishes!!!
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Emily Malone Reply:
October 8th, 2011 at 2:11 pm
Happy Thanksgiving!! :)
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P.S. My votes are in!!!
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Emily this looks SO delicious! I wonder, could you use sweet potato if you wanted? Probably. Also thank you so much for not assuming that we all have rice cookers, but giving us regular stove top instructions. Everyone doesn’t have all of the fancy appliances and it’s frustrating when some recipes are presented with no alternatives. Thank you, Thank you! I think I’ll give it a try for Thanksgiving also!
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Emily Malone Reply:
October 8th, 2011 at 2:57 pm
Sure thing – it’s super easy on the stovetop too. You can definitely use sweet potato – yum!
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Emily,
This looks fabulous…do you serve it hot, warm or chilled? Thanks.
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Emily Malone Reply:
October 8th, 2011 at 2:57 pm
We ate ours at room temperature. I think it’s best either warm or hot!
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Jean Hansen Reply:
October 8th, 2011 at 3:25 pm
Thanks…I’m gonna try it this week;-)
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Just made this tonight and everyone really liked it. I used quinoa because it was what we had on hand. I was lucky to have a butternut squash too just waiting for an innovative recipe. My only problem was the oil and vinegar seperated a bit and if you have any tricks to keep that from happening, I’d sure appreciate it.
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Emily Malone Reply:
October 10th, 2011 at 10:19 am
Glad to hear everyone likes it! Did the dressing separate IN the salad? I’m not sure how that would happen. I’m sorry! I had to whisk for a while to get it totally combined before pouring it on. Balsamic and oil are a tough emulsion!
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bitt Reply:
October 13th, 2011 at 10:31 am
no not in the salad. i just meant if i were to keep the dressing for something else. we had some extra. thanks!
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This looks like the perfect fall dish! I have a butternut squash waiting on me in the kitchen and I cannot wait to try your recipe this week!
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Looks delicious! Love the new fall recipes :)
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I made this, but the millet ended up being very mushy, not anything like the photo. I’m assuming I used too much water, but followed the recipe. Any thoughts?
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Emily Malone Reply:
October 10th, 2011 at 10:18 am
Hmmm what a bummer! Sometimes millet can get mushy if you try to fluff it too quickly after cooking (instead of cooling first). Did you wait to fluff it? I’m sorry it didn’t work out!
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I definitely know what’s going to be on the table this Thanksgiving! ;) Thank you so much, Emily – I love your recipes and your blog. Gahh…I wish I could meet you and cook amazing vegetarian meals with you one day! Oh – and made my votes. :)
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Emily Malone Reply:
October 10th, 2011 at 10:18 am
Haha thank you. :)
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My mouth is watering! That looks so yummy!
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Would this recipe do well…. being made the day before thanksgiving or even two days before, packed up in a car in a cooler to drive 8 hours and then reheated on thanksgiving day?
LOL I hope so because I would love to share this recipe with family but dont think I will be able to assemble this dish in anyone elses kitchen but mine. With travel, time, etc…I think a nice pre-made dish would be great.
If this recipe doesnt work for that, do you recommend any other thanksgiving side dishes that do well made in advance? :)
Thanks! Happy Weekend! :)
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Emily Malone Reply:
October 10th, 2011 at 10:16 am
Haha I’m not sure. It’s definitely fine to make ahead though – we reheated ours and ate it all weekend and it was just as delicious as the first bite.
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Brittany Reply:
October 10th, 2011 at 4:31 pm
Thanks! I might try it out :) Cant go wrong with squash and maple syrup :D
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I’ve never tried Millet! But it looks so delish! (: Will be trying asap!
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This looks awesome!
What’s the water to millet ratio in the rice cooker?
Thanks!
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Emily Malone Reply:
October 10th, 2011 at 10:16 am
Same ratio in the rice cooker! And I cooked mine on quick cooking.
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How do you efficiently peel and cube a butternut squash? Last time I tried, it took about 20 minutes of struggling.
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Emily Malone Reply:
October 10th, 2011 at 10:15 am
CAREFULLY! Haha. I always fear I am going to chop my arm off.
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Mmmk. I have a container of prepared coconut millet in the fridge, and it is in need of repurposing. I think I’m going to use it in some variation of this! :)
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I’m very excited to try this recipe. I’ve been on the hunt for millet but I think the only place I’m going to find it is Whole Foods??? I’ve been a vegetarian since May and have loved every grain I’ve experimented with thus far.
I have a question about juicing b/c it’s something I’ve been considering. I count calories and I think you do too. Have you figured out how to determine the calorie count or is that something you are not concerned with while you are pregnant? Just curious for my purposes – thanks!!
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Making this tonight! Yum. Also, I voted for you. Good luck!
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What a heavenly recipe! I adore millet and think it is incredibly underrated! Thanks for this :-D
P.S: SOOOOOOOOO Excitted for you! <3
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you really got me thinking about getting the rice cooker. can you share what else you make in it?
thank you!
elana
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I made this tonight and it was AMAZING!
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My midwife hosts an annual Baby-Q for all of her past families to get together. I made this and it was a huge hit. I’ve passed the link around to a few different people. Thanks for your awesome recipes. I’m excited for your baby to be born, but I’ll miss your tasty creations while you adjust to life with a little one. :)
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Emily Malone Reply:
October 17th, 2011 at 6:09 pm
Awesome! Don’t worry – the tasty creations will be back before you know it. :)
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[...] beautiful fall day kept me thinking about this fall recipe. I sipped on two glasses of merlot while cooking and throughout the [...]
Hi Emily, we have no mustard! Can I leave it out or is there anything that will substitute??
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Emily Malone Reply:
October 17th, 2011 at 5:49 pm
I think it will be fine if you leave it out – it’s such a small amount!
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[...] remember drooling a little when she posted her recipe for Butternut Squash and Cranberry Maple Millet, so I checked out that recipe first. I didn’t have any millet on hand, but I did have some [...]
[...] butternut squash anything makes me so happy [...]
[...] beautiful fall day kept me thinking about this fall recipe. I sipped on two glasses of merlot while cooking and throughout the [...]
I just made this recipe and it is amazing! Thanks!
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just made this for tomorrow and it is absolutely WONDERFUL!! thank you!
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Just made this AGAIN… This time at 7:30am!
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[...] Butternut Squash and Cranberry Millet by Emily [...]
I love this recipe! I always make it with quinoa instead of millet, because I have it on hand. This time I’m substituting sweet potatoes for squash. Thanks for a great recipe!
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I always toast millet before cooking as I believe it offers a better consistency when cooked. Does it matter with this recipe? I can hardly wait to try it.
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Emily, I don’t have any orange juice – would lemon juice be too strong?
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Emily Malone Reply:
October 24th, 2012 at 6:59 pm
I wouldn’t use lemon juice – too strong and too much acid. I’d just sub in water and maybe add a little extra maple syrup for sweetness!
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emily Reply:
October 24th, 2012 at 7:41 pm
Thank you! I just roasted a 2 pans of butternut squash tonight, and plan to use leftovers in the quinoa version tomorrow! Mmm
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making it RIGHT now for the second year in a row. one of my favorite recipes of all time!! :) thanks, emily!
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This is absolutely delicious but my millet was mush. I cooked it exactly like the directions and followed your instructions to let it cool. It was not crunchy at all.
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Emily Malone Reply:
November 27th, 2012 at 9:50 am
Oh no! Did you toast the millet before cooking it? Sometimes that will help with the mush factor. Glad it at least tasted good, even if it was goopy!
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