Butternut Squash Millet Bake

I have been meaning to try a recipe by Mark Bittman (AKA 13-year writer of the New York Times food blog, The Minimalist) for some time now. The premise behind the Minimalist is that every recipe can be tweaked, adapted based on what you have. He's kind of a god in the foodie community.

Well I am ready to sacrifice to my new god (I hope he accepts sweet potatoes). Yes. It's that good.

So. So. Good.

Based off of Mark Bittman's Autumn Millet Bake Recipe

Ingredients:

2 T oil (I used coconut oil)
3/4 cup millet
1 butternut squash, peeled, seeded and cut into cubes (any other winter squash/pumpkin will do)
1 cup fresh cranberries 1/2 c dried Michigan cherries
Salt and freshly ground pepper
1 T chopped sage leaves (or 1 t dried sage)
2 T maple syrup
1 c vegetable stock water, warmed
1/4 c pumpkin seeds

Directions:
Preheat the oven to 375F and grease a large casserole dish.
Put 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 (hs note: don't overdo it).

Spread in the bottom of the greased casserole dish.

Scatter the squash cubes and cherries on top of the millet.

Sprinkle with salt and pepper and the sage.

Mix together warm water and syrup in a small bowl.

Pour liquids over millet, squash and cherries.

Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F.

Taste the dish and adjust seasonings.

Add more water if it looks too dry.

Sprinkle the pumpkin seeds on top, and return the dish to the oven.

Bake until the mixture bubbles and the top is browned, another 10 minutes or so.