Mark Bittman's Autumn Millet Bake

Ingredients

• 1/4 cup extra virgin olive oil plus oil for the dish
• 3/4 cup millet
• 1 butternut squash medium, or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
• 1 cup fresh cranberries
• salt
• freshly ground pepper
• 1 tablespoon sage leaves minced, or 1 teaspoon dried
• 2 tablespoons maple syrup or honey
• 1 cup vegetable stock or water, warmed*
• 1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Nutrition

• Calories : 330 calories
• Carbohydrate : 43 grams
• Fat : 15 grams
• Fiber : 7 grams
• Protein : 6 grams
• SaturatedFat : 2.5 grams
• Sodium : 350 milligrams
• Sugar : 8 grams