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Butternut Squash and Millet Gratin
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Recipe Filed Under

Provided By:
Melissa Roberts

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    • Ingredients

    Serves:

      • 1/2 cup millet, rinsed well in a fine sieve and drained
      • 1 1/3 pounds peeled butternut squash, cut into 1/2-inch thick pieces (about 4 cups)
      • 4 1/2 tablespoons olive oil plus more for greasing dish
      • 1 tablespoon fresh thyme leaves
      • 1/2 teaspoon red hot chile flakes
      • 1 large shallot, thinly sliced (about 1 cup)
      • 2 garlic cloves, finely chopped
      • 3/4 cup whole milk or half and half
      • 1/3 plus 1/4 cup Grated Parmigiano-Reggiano
      • 2 large eggs

    Directions

    Preheat oven to 450F with rack in middle. Grease dish with some olive oil.

    Toast millet in a 2 quart saucepan until fragrant and millet begins to crackle, 1 to 2 minutes. Add 1 cup water and simmer, covered, until millet is just tender, 20 to 25 minutes. Let stand off the heat, covered, 5 minutes.

    While millet cooks, toss squash with 2 Tablespoons oil, 1/2 teaspoon each salt and pepper, and chile flakes on 4 sided baking sheet. Roast, stirring halfway through, until squash is just tender, about 20 minutes.

    Meanwhile, cook shallots with garlic in 1 Tablespoon oil in a small skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Season with ¼ teaspoon each salt and pepper. When squash finishes roasting, remove from oven and combine shallot mixture onto sheet pan with squash.

    Whisk together milk, eggs, 1/4 cup parmesan, eggs, 1/2 Tablespoon oil, and ¼ teaspoon each salt and pepper in a bowl then stir in millet. Spread half of millet mixture into dish, then top with half of squash. Spread remaining millet over squash, then top with remaining squash. Drizzle with 1 Tablespoon oil and sprinkle with remaining 1/3 cup cheese.

    Bake until golden brown, about 20 minutes. Let stand 5 minutes before serving.

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    1 Comment

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    peideb

    Looks yummy! What size dish?

    October 12 2011 at 5:33 PM Report abuse rate up rate down Reply

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