I'm delighted to report that the millet loaf worked much better as an ingredient than as a main course. I prepared it the way I described yesterday with two notable changes. First, I added chopped cilantro from the freezer. Second, I cooked these on a cookie sheet in the oven at 400 degrees for about 45 minutes, turning once after about 20 minutes. The result was a burger that was crispy on the outside but not dried out on the inside. We served them with ketchup and mustard, although salsa would have worked nicely too.
I've come to think of the proportions/ingredients from yesterday's post as a sort of universal veggie burger recipe. You add whatever is left unloved in your fridge to it and viola.
The leftover mashed winter squash reappeared as squash biscuits with last night's dinner. They work so well as a quick breakfast too.