Cut acorn squash in half. Scoop out seeds and compost or save for roasting later. Place 1/2 C water in pressure cooker and place squash halves on steamer tray. Pressure cook for 8 minutes.
In hot skillet with 1 TB olive oil, toast 1 C millet for aprox 5minutes until you can smell it but it's not burnt. Now add 2.5 C water and 1/2 tea salt, cover and simmer on low until cooked (15-25 minutes)-- add more water if you need to.
In small saucepan, prepare the tadka. Heat 2- 4 TB olive oil along with:
4 cloves garlic, minced
1 shallot, thinly sliced (or mild red onion)
1-2 TB minced fresh sage leaves
1/2 tea mustard seeds
1/2 to 3/4 tea salt
1/4 tea turmeric
1/4 tea cinnamon
1/8 tea pepper
Simmer until fragrant. Remove from heat.
Mix the scented oil with the toasted cooked millet and 1/4/ to 1/2 cup dried cranberries.
To server, you can either:
- Fill squash halves with pilaf, serve on a plate.
- Scoop squash flesh out and mix with pilaf, serve in a casserole dish or large bowl