Golden Millet Bake with Roasted Pumpkin, Spinach and Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin cubes on a baking tray and toss with 1 tablespoon olive oil, sweet paprika, half of the salt, and a little black pepper. Roast for 20 minutes, until tender with golden edges.

2. 2

   Meanwhile, place the millet and water in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

3. 3

   Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds more. Stir in the spinach and dried thyme and cook for 2 minutes, stirring, until the spinach wilts. Remove from the heat.

4. 4

   Lower the oven temperature to 190 °C / 375 °F. Lightly grease a baking dish.

5. 5

   In a large bowl, combine the cooked millet, roasted pumpkin, onion-spinach mixture, eggs, 90 g (3/4 cup) mozzarella, lemon zest, the remaining salt, and black pepper to taste. Mix until combined without fully mashing the pumpkin.

6. 6

   Transfer the mixture to the baking dish and smooth the top. Sprinkle the remaining mozzarella and the grated Parmesan over it to create the crust.

7. 7

   Bake at 190 °C / 375 °F for 20 minutes, until the center is set and the top is golden. Let rest for 5 minutes before serving.