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10Ingredients
65Minutes
330Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup extra virgin olive oil (plus oil for the dish)
- 3/4 cup millet
- 1 butternut squash (medium, or 1 small pumpkin, peeled seeded and cut into 1-inch cubes)
- 1 cup fresh cranberries
- salt
- freshly ground pepper
- 1 Tbsp. sage leaves (minced, or 1 teaspoon dried)
- 2 Tbsp. maple syrup (or honey)
- 1 cup vegetable stock (or water, warmed*)
- 1/4 cup pumpkin seeds (or coarsely chopped hazelnuts)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium350mg15% |
| Potassium490mg14% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A200% |
| Vitamin C35% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Fencin' Penguin a year ago
I used rice instead because my family doesn't like millet. This recipe was all wrong, the texture, the flavors, etc. I didn't dare to serve it at Thanksgiving and tossed it out.
Nancy L 2 years ago
The millet didn’t even come close to cooking through. Left in the oven for a long time hoping it would soften but never did. The flavor was good but if I made it again I would start with cooked millet