Autumn Millet Bake Recipe

How to make it

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• 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.
• 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 over all (you can use about 1/2 cup stock & 1/2 cup cream as a variation).
• 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 a bit more stock to 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.