Butternut Squash Bake

[Dee]

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut squash cut into 1-inch cubes
1 cup fresh cranberries
Salt/ pepper
1 tsp dried sage leaves
2 tablespoons maple syrup or honey
3/4 c cup vegetable stock or water (warmed)
1/2 c dairy free milk (warmed
1/4 cup walnuts

Preheat the oven to 375F and grease a 2-quart casserole.
Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until golden, about 3 minutes. Spread in the bottom of the prepared baking dish.
Scatter the cubed squash 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 and dairy free milk over all. Cover tightly with foil and bake for 45 minutes.
Carefully uncover and turn the oven to 400F. If it looks too dry, add a spoonful or two of water or DF milk. The millet should be close to being cooked through. Sprinkle chopped walnuts or sunflower or pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, about another 10-15 minutes.

[Gloria]

This sounds yummy, Dee. And timely - squash is just becoming available.

Gloria