Autumn Millet Bake

The real trick to this recipe is getting the millet to cook all the way though, so don't over toast it, and keep adding liquids if you need to.

1/4 cup extra virgin olive oil, plus oil for the dish (I did not use this much oil!)
3/4 cup millet
1 med. butternut or winter squash or small pumpkin, peeled, seeded and cut into 1-inch cubes
1 cup fresh cranberries (craisins work here)
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed (I use low sodium vegetable bullion)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes don't overdo it). Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock/veg. bullion over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (This is key! The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking - I used another 1/4 cup+ of veg. bullion here). Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, and the millet is cooked through - another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.
This would fit well with Thanksgiving Dinner.