This is a great holiday dish, although we enjoy it year-round! I love this dish! I buy bags (and bags) of cranberries and freeze them so we can enjoy them throughout the year.
I found the original recipe online and modified it into more of a holiday recipe. The original recipe is Autumn Millet Bake from Mark Bittman’s “How to Cook Everything Vegetarian” cookbook.
This is an easy dish in the oven or, better yet, see the alternative instructions to make it in the crockpot!
We enjoy the leftovers with any meal. We add non-dairy milk for breakfast.
Roast the butternut squash seeds or add them to a smoothie.
Ingredients (4-6 servings depending if side dish or entree)
- 2 T coconut oil
- 1 butternut squash
- 1 c quinoa
- 1 c cranberries, frozen
- 1 T cinnamon
- 1 t nutmeg
- 2 T maple syrup
- 1 1/2 c water (room temp)
- 1/4 c pumpkin seeds
- Preheat oven to 375
- Rinse quinoa and set aside to drain
- Coat 7×11 baking dish with coconut oil
- Peel, seed and cube squash (I use top portion of a larger squash and entire squash if smaller)
- Spread quinoa in bottom of baking dish
- Add squash and cranberries
- Sprinkle with cinnamon and nutmeg
- Drizzle maple syrup on top followed by water
- Cover with foil & bake 45 min
- Increase oven temp to 400
- Remove foil; Sprinkle pumpkin seeds on top
- Put back in oven and cook another 10 minutes
- Remove from oven and stir together
- Allow to cool a bit and serve
- Substitute blueberries for cranberries
- Substitute sweet potatoes for butternut squash
- Substitute millet for quinoa
Crockpot Cooking Method:
Follow directions above except: (1) Use 1 1/4 cups water (2) Cook on low for
4 1/2 hours (3) Add toasted pumpkin seeds and cook another 30 minutes