Family Baked Millet Casserole with Pulled Beef, Roasted Squash and Cheesy Chive Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a tray and toss with 1 tablespoon olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly caramelized.

2. 2

   In a heavy pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beef and sear for 6 to 8 minutes, turning to brown several sides. Add half of the chopped onion and half of the minced garlic, then cook for 2 minutes.

3. 3

   Add the tomato puree, 2 cups / 500 ml of the beef broth, cumin, thyme, chili flakes if using, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook over low heat for 35 minutes, or until the beef is tender enough to shred. Remove the beef, shred it with two forks, and return it to the sauce.

4. 4

   Meanwhile, in a saucepan, combine the millet with the remaining chopped onion, remaining garlic, remaining 1 cup / 250 ml beef broth, milk, 1/2 teaspoon salt, and the remaining 1 teaspoon sweet paprika. Bring to a gentle boil, reduce to low, cover, and cook for 18 to 20 minutes until the millet is soft and creamy.

5. 5

   Reduce the oven temperature to 200 °C / 400 °F. In a bowl, mix the cream cheese with half of the cheddar and half of the chopped chives until combined.

6. 6

   Lightly grease a 23 x 33 cm / 9 x 13 inch baking dish. Spread half of the creamy millet on the bottom. Add all of the shredded beef mixture in an even layer, then scatter the roasted squash on top. Cover with the remaining millet.

7. 7

   Spread the cream cheese, cheddar, and chive mixture over the top. Sprinkle the remaining cheddar and the rest of the chives evenly over the casserole.

8. 8

   Bake at 200 °C / 400 °F for 18 to 20 minutes until bubbling. For a deeper golden crust, broil for 2 to 3 minutes watching closely.

9. 9

   Let the casserole rest for 10 minutes before serving so the layers settle and slice more neatly.