Monday, January 23, 2012

Millet Butternut Squash Gratin

Millet Butternut Squash Gratin
My grocery store peels and cubes butternut squash in nice big packages that I keep on salivating at when I go past that produce aisle. So I scoured the internet for some type of butternut squash casserole that was not based on maple syrup or sugar which is easier said than done.

I found this one on Huffington Post Food for Butternut Squash Millet gratin.  (the link does not seem to be working anymore - sorry - but it is the right link!)   It has the grain Millet in it (obviously) which I checked to make sure was gluten free. It is - and apparently also the number 1 ingredient in bird seed.

I changed the recipe a little - adding loads of diced mushrooms and lessening the thyme and adding sage into the mix. The result is savory but still a little sweet only from the roasted squash. The eggs and cheese get mixed with the cooked millet which creates a crust for the casserole. It tasted good right away but tasted even better the next day after the onions had time to designate their flavors in the slice better. Its actually so good I think I might make it again next week because all 15 pieces are gone. Oops. Considering it is good for breakfast as well as lunch or dinner that is not surprising.

Millet Butternut Squash Gratin

Published 01/19/2012
A sweet and savory casserole Mealpod with butternut squash and millet.


  • 1 whole butternut squash peeled and cubed
  • 3 tbs olive oil
  • 1 tsp thyme
  • 1 tsp sage
  • salt & pepper to taste
  • 1 cup finely diced mushroom
  • 1 cup onion diced
  • 1 clove garlic minced
  • 4 cups chicken broth
  • 1 cup water
  • 1.5 cups millet
  • 4 eggs
  • 1/2 cup Parmesan cheese
  • 1 1/2 cups milk


  1. Preheat oven to 450. Grease a 2.5 quart glass pan or casserole dish.
  2. Pour 1 tbs oil onto a cookie sheet and arrange cubed squash in 1 layer (use two pans if needed) and sprinkle with thyme, sage and S&P to taste. Drizzle with a little more olive oil. Bake for 20 minutes at 450, or until soft.
  3. While squash is in the oven, sautee mushrooms, onions and garlic in a tbs of olive oil until slightly softened - about 2 minutes. Mix with squash when both are finished.
  4. Add 1 tbs olive oil to a medium-large sized saucepan and set to medium-medium high heat. Add millet and stir until slightly browned. Add chicken broth and water. Bring to a boil at high heat then lower the heat to allow a simmer and simmer for 25-30 minutes or until the water is soaked up.
  5. Whisk 4 eggs and milk in a bowl, add Parmesan cheese. Add the cooked millet and combine.
  6. In your well greased pan pour half the millet mixture. Sprinkle 1/2 the squash mixture on top. Repeat with the other 1/2 of millet and squash. Sprinle the top with a little extra Parmesan cheese.
  7. Bake at 450 for 35-40 minutes or until Millet is browned.
  8. Let cool and slice into 15 Mealpod slices (minus one to eat now) and package in foil Mealpod packages.
Yield: 15 servings

Prep Time: 30
Cook time: 40

Tags: gluten free recipe butternut squash millet Mealpod casserole


No comments:

Post a Comment