1/4 cup olive oil

3/4 cup millet

1 medium size butternut, kabota, or other winter squash or pumpkin, seeded, peeled, and cut into 1-inch lumps.

1 cup fresh cranberries

Salt and pepper

Minced sage leaves, 1 tablespoon fresh or 1 teaspoon dried

2 tablespoons maple syrup or honey

3/4 cup warmed up vegetable stock + 1/2 up cream (or 1 1/4 cup stock)

1/4 cup pumpkin seeds, chopped hazelnuts, or sunflower seeds


Heat the oven to 375º. Grease a medium size baking dish or casserole.


In a small skillet, heat 2 tablespoons of oil on medium-high, add the millet, and stir-cook till fragrant and golden (don’t cook too much). Spread on the bottom of the casserole.


Layer the squash lumps and cranberries on top of the millet. Sprinkle salt, pepper, sage; drizzle with syrup. Pour the warm stock and cream over all of it. Cover tightly with foil and bake 45 minutes.


Uncover and turn the oven up to 400º. If the food looks dry, add a little stock or water to finish cooking the millet. Sprinkle the seeds or nuts on top and put the pan back in the oven. Bake another ten minutes or so until the millet is cooked through, the food bubbles, and the top is browned. Drizzle with the rest of the olive oil if you like, and serve.

Adapted from Mark Bittman on 101cookbooks.com