Argentine Millet Bake with Roasted Pumpkin, Garlic Spinach and Provoleta Crust

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 1/2 tablespoons of the olive oil, half of the salt, some black pepper, and the crushed red pepper. Roast for 25 minutes, until tender and lightly browned on the edges.

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   2. Meanwhile, place the millet and vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender. Turn off the heat and let it rest for 5 minutes.

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   3. In a large skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the onion and cook for 8 minutes until soft and golden. Stir in the garlic and cook 1 minute more.

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   4. Add the spinach to the skillet in batches and cook for 2 to 3 minutes until wilted. Season with the remaining salt, black pepper, dried oregano, and nutmeg. Remove from the heat.

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   5. In a large bowl, combine the cooked millet with the milk, beaten eggs, half of the provoleta, and half of the sardo cheese. Fold in the roasted pumpkin and the spinach, onion, and garlic mixture. Mix gently so the pumpkin keeps some texture.

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   6. Lower the oven temperature to 200 °C / 400 °F. Lightly oil a baking dish about 9 x 12 inches and transfer the mixture to it. Smooth the top with a spoon.

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   7. Sprinkle the remaining provoleta, the remaining sardo cheese, and the chopped fresh parsley over the top. Bake for 18 to 20 minutes at 200 °C / 400 °F, until the center is set and the crust is golden and bubbling.

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   8. Let the bake rest for 8 to 10 minutes before slicing and serving so it firms up and portions more neatly.