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1
Peel and cube squash into 1 inch cubes.
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2
Preheat the oven to 375F
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3
Grease a 2-quart casserole, a large gratin dish, or a 9x13-inch baking dish.
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4
Heat 2 tablespoons of the oil in a small skillet over medium-high heat.
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5
Add millet & stir for 3 minutes.
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6
until millet is golden.
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7
Pour millet into greased baking dish.
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8
Warm 1/2 cup of the stock with all the light cream to just steaming.
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9
Scatter the squash or pumpkin cubes, cranberries & raisins on top of the millet.
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10
Sprinkle with salt and pepper and sage.
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11
Drizzle with syrup.
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12
Carefully pour the warmed stock & cream over the mix.
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13
Cover tightly with foil and bake without disturbing for 45 minutes.
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14
Carefully uncover and turn the oven to 400F.
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15
Add more stock or 1/2 & 1/2 if the millet is not tender.
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16
Recover with foil if more liquid is needed to complete millet cooking.
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17
Check in 15 minutes.
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18
If millet is tender, remove foil & proceed.
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19
If not add liquid as needed & recover for an additional 10 minutes, then recheck.
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20
Taste to adjust salt/pepper.
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21
Sprinkle the pumpkin seeds on top, and return the dish to the oven.
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22
Bake until the mixture bubbles (hence need to add some more liquid of your choice), millet is cooked & and the top is browned - another 10 minutes or so.
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23
Serve either hot or at room temperature.
