So, I have this millet. Millet! What did I think I was going to do with that? It has been in my cabinet for about a year. It's only maybe 1/2 a pound of millet, but still, 1/2 a pound of millet that has sat in my cabinet for about a year, completely unused, because I don't know what to do with it.
I also had two butternut squash, an acorn squash, and a small pie pumpkin sitting in what I like to call the Root Cellar but which is actually just a cardboard box in the coat closet.
I decided to kill two birds with one stone and I googled "millet squash recipe." The second hit was a review of Mark Bittman's new(ish) cookbook How to Cook Everything Vegetarian
, which included a recipe for Autumn Millet Bake
. Now, I am already a devotee of Bittman's How to Cook Everything
, and I am trying to eat less meat, so just the knowledge that this book existed was enough to brighten my day (and send me running for my Amazon wish list).
Then I made the recipe. This is quality stuff, guys! Millet, butternut squash, and cranberries, with a bit of olive oil and maple syrup and broth. Delicious, easy, healthy, vegan (as it happened -- I was going to use chicken broth but I couldn't find it so I used veggie broth), almost 100% local food (olive oil and millet are not from around here), extremely seasonal and autumn-appropriate... I felt like a happy happy vegan Pilgrim. I totally recommend the recipe if you, like me, have millet lying around. In fact, I would even recommend going out and buying some millet to make this recipe with.
Now I just have to balance the likelihood of someone getting me the book for Christmas against my deep deep desire to have it RIGHT NOW, dammit!