Autumn Millet Bake
Ingredients:
1/4 cup Extra Virgin Olive Oil, plus oil for the dish
3/4 cup Millet
1 med. Butternut or other winter squash, cut into 1" cubes
1 cup fresh Cranberries
Salt & freshly Ground Pepper, to taste 1 tbsp. minced Sage Leaves or 1 tsp. dried
2 tbsp. Maple Syrup or Honey
1 cup Vegetable Stock or water, warmed
1/4 cup Pumpkin Seeds or coarsely chopped Hazelnuts
Directions:
Preheat oven to 375*F & grease a 9x13" baking dish with Olive Oil. Put 2 tbsp. of the oil in a small skillet over med-high heat. When hot, add the Millet & cook, stirring frequently, until fragrant & golden, about 3 mins. Spread in the bottom of the prepared baking dish. Scatter the squash & cranberries on top of Millet. Sprinkle with Salt & Pepper, Sage & drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil & bake without disturbing for 45 mins. Carefully uncover & turn the oven to 400*F. If it looks dry, add a spoonful or two of water or stock. Sprinkle Pumpkin Seeds on top & return the dish to the oven. Bake until mixture bubbles & the top is browned (10 mins. or so) (check Millet to make sure it is cooked through). Drizzle with remaining Olive Oil, if desired. Serves 4-6.