Millet is a delicious gluten-free grain that we adore – and it’s not just for birdseed! Packed with fibre, antioxidants and magnesium, and just as quick-cooking as rice, millet is an underappreciated grain that gets the chance to shine in this tasty seasonal dish.
This gluten-free and dairy-free recipe comes from our 2017 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.
Karen Littlefield created this harvest squash and millet recipe – she’s the recipe developer and blogger behind Karen’s Colorful Kitchen. She’s also an elementary school teacher – you can grab her tips for how to pack a healthy lunchbox here. And if you’re unsure of how to cook gluten-free grains, you can learn all about it in our Guide to Cooking Beans and Grains.
Serves: 4 - 8 servings
- 1 cup millet
- 2½ cups water or vegetable broth
- 1 delicata squash
- 2 Tbsp olive oil
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- Pinch salt and pepper
- 1 Tbsp coconut oil
- ½ red onion, diced
- 1 large clove garlic, diced
- 1 large handful of spinach, washed and chopped
- 2 Tbsp chopped cranberries (fresh or frozen)
- 2 tsp maple syrup
- 3-4 Tbsp chopped fresh parsley
- Preheat oven to 375 ̊degrees. Add millet and water or broth to a pot. Bring to a boil over medium heat and then turn heat to low and cover. Cook 20-25 minutes and then remove from heat. Fluff with a fork and then recover and allow to sit an additional 10 minutes.
- While millet is cooking, cut squash in half, lengthwise. Scoop out seeds and then slice into half-moon shapes. Add to a bowl with olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper. Toss to coat and then lay onto a baking sheet in an even layer and put into your oven. Roast for 55-60 minutes, taking them out once halfway through to stir.
- While squash and millet are cooking, chop onion, garlic and spinach. Add coconut oil to a pan over medium heat. When oil is heated, add onion and stir for 1-2 minutes. Add garlic and spinach and a pinch of salt and continue to cook until spinach is wilted and onions are cooked. Add to a large bowl when finished.
- Chop cranberries and set them aside in a dish with maple syrup to sweeten. Allow to sit for about 5 minutes, being sure to stir them once or twice along the way. 5) Add cooked millet and cooked squash to the bowl with the onion, garlic and spinach. Add sweetened cranberries and 3-4 Tbsp of chopped, fresh parsley. Stir to combine.
- Serves 4 as a main and 8 as a side dish.
You can find more yummy gluten-free, plant-based and dairy-free recipes in From Scratch 2017 – get your copy here.