Butternut Squash and Cranberry Maple Millet.
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!
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.