Autumn Millet Bake

Perfect for Thanksgiving, though you’ll probably want to eat it more than once a year. The slightly sweet flavor of the squash is nicely balanced with tart fresh cranberries and the nutty flavor of millet. Other grains you can use: quinoa, cracked wheat.

1/4 cup extra virgin olive oil, plus oil for the dish

3/4 cup millet

1 medium butternut or other winter squash or 1 small pumpkin, peeled, seeded, and cut into 1-inch cubes

1 cup fresh cranberries

Salt and freshly ground black pepper

1 tablespoon chopped fresh sage leaves or

1 teaspoon dried sage

2 tablespoons maple syrup or honey

1 cup chicken or vegetable stock (to make your own, see page 157) or water, warmed

1/4 cup pumpkin seeds or coarsely chopped hazelnuts

• Heat the oven to 375 F and grease a 2-quart ovenproof dish, a large gratin dish, or a 9 x 13-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. Set aside.
• Spread the squash cubes in the bottom of the prepared baking dish. Scatter the cranberries around and spoon the millet mixture on top. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all.
• Cover tightly with foil and bake, undisturbed, for about 45 minutes. Carefully taste to see if the millet is done. If not, add a little warm water if it looks dry, re-cover, and return to the oven for 10 minutes or so.
• Uncover and turn the oven up to 400°F. As discreetly as possible, sneak a taste and adjust the seasoning.
• Sprinkle the seeds on top (a good way to camouflage your taste) and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

MAKES: 4 to 6 servings

TIME: About 1 1/2 hours, largely unattended