6 Servings 60 min Cook
1/4 Cup Olive Oil
3/4 Cup Millet
1 Medium (1 lb) Squash
1 Cup, whole Cranberries
1 Dash Salt
1 Dash Pepper
1 Tbsp Sage
2 Tbsp Maple Syrups
1 Cup Organic Vegetable Stock
1/4 Cup Pumpkin And Squash Seeds
Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish with a little of the olive oil.
Peel, de-seed, and cube the squash.
Put half 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.
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.
Warm the stock in a saucepan over medium heat until warm.
Carefully pour the warmed stock over ingredients in casserole.
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.
(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).
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.