Baked Millet with Kabocha Squash

Baked Millet with Kabocha Squash

posted in: Grains, Recipes, sugar cravings | 2

The weather has definitely been colder for the past few weeks here in Seattle. We’ve even had some snow and it’s hanging around for a while because our temperatures are hovering at freezing even during the day.

If you haven’t started shifting your eating to Align with Winter, I would start now. One thing that happens in the Pacific Northwest is that as days get shorter and it gets colder and damp, our blood sugar plummets. So, if you are having a hard time staying away from the coffee and sweets, the weather is definitely a factor. It’s not just the holidays. Preparing and eating meals that are more appropriate for the climate can really help balance your blood sugar and ease those sweet cravings.20141201_113213[1]

This dish is a wonderful way to add a hearty, warming element to your grains. I have written about this technique before, but here it is showing up with millet and kabocha squash. The combination is super comforting and satisfying. Just what you need when you are eating a meal cozied up to the fire.

I am also contributing this dish to the Virtual Vegan Linky Potluck, little sister to the Virtual Vegan Potluck which will be happening December 13 this year!!

You will need a stove top to oven dish, preferably with a nice fitting lid. I use my small Le Creuset. I think it’s a 2 qt. If you don’t have a lid for your dish, before putting it in the oven put some parchment on top with some foil on top of that and make sure it’s sealed.

Baked Millet and Kabocha Squash

2 tsp olive oil
1 onion, chopped small
2 cloves garlic, minced
3/4 tsp dried sage
1/2 tsp thyme
1 bay leaf
1/2 small kabocha squash, seeded and cut into small 1″ chunks (about 1 1/2 cups)
1 1/2 cups rinsed millet
2 pinches sea salt
3 1/2 cups water

1.  Oven to 350º.

2.  Heat your pot on low medium. Add the olive oil and the onion and saute until onion starts getting translucent. Add the garlic, sage, thyme and bay leaf and saute for a few minutes more. Add the squash and mix. Saute for a few more minutes.

3.  Add the millet and let saute for a few more minutes. Then add the water and salt and bring to a boil. Put the lid on and place pot in oven. Bake for 30 minutes or until all the liquid has been incorporated and millet is cooked.

4.  Serve.

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2 Responses

  1. Aurore

    Millet does not get enough love and light! It’s such a great grain. And kabocha is one of my favorite squashes. I will have to try this! Thank you!

    • sweetveg

      You’re welcome. Millet is one of my favorites, also!