Mark Bittman's Autumn Millet Bake

Embrace the cozy flavors of fall with Mark Bittman’s Autumn Millet Bake, a wholesome and hearty vegetarian dish perfect for cooler months. This recipe combines nutrient-rich millet, velvety butternut squash, earthy kale, and aromatic spices like cinnamon and thyme for a comforting, savory main or side dish. A layer of sautéed vegetables sits atop fluffy cooked millet, with the option to add a cheesy topping for extra indulgence. With just 20 minutes of prep and simple baking steps, this millet bake is a satisfying way to showcase seasonal produce and whole grains. Whether served warm from the oven or prepared ahead for meal prep, this autumn-inspired casserole is a flavorful celebration of healthy, seasonal ingredients.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup millet
• 3 cups water or vegetable stock
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrot, diced
• 2 cups butternut squash, peeled and cubed
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 0.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 1 cup shredded cheddar cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the millet under cold water to remove any bitterness.

Step 3

In a medium saucepan, bring the water or vegetable stock to a boil. Add the millet, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is tender and all the liquid is absorbed. Set aside.

Step 4

While the millet cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and carrot. Sauté for 5 minutes, or until the onion becomes translucent.

Step 5

Stir in the butternut squash and cook for another 5 minutes, until it begins to soften.

Step 6

Add the chopped kale, minced garlic, dried thyme, cinnamon, salt, and pepper. Sauté for 2-3 minutes until the kale has wilted and everything is well combined.

Step 7

Grease a 9x9-inch baking dish with the remaining tablespoon of olive oil. Spread the cooked millet evenly on the bottom of the dish.

Step 8

Layer the sautéed vegetable mixture evenly over the millet. If using cheddar cheese, sprinkle it over the top.

Step 9

Bake in the preheated oven for 20 minutes, or until the edges are golden and the vegetables are tender.

Step 10

Remove from oven and let sit for 5 minutes before serving. Enjoy your warm and nutritious autumn millet bake!

Nutrition Facts

Serving size	(2289.2g)

Amount per serving	% Daily Value*
Calories	2037.7

Total Fat 88.1g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 7.8g
Cholesterol 120mg	0%
Sodium 7095.3mg	0%
Total Carbohydrate 257.6g	0%
Dietary Fiber 29.1g	0%
Total Sugars 20.2g
Protein 68.3g	0%

Vitamin D 24IU	0%
Calcium 1304.4mg	0%
Iron 11.5mg	0%
Potassium 3255.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 13.0%

Carbs: 49.1%