To begin making the Spicy Millet Casserole with Pumpkin and Feta, first prepare the pumpkin puree according to the instructions and keep aside. Click link - pumpkin puree to get the recipe

In a sauce pan, bring 1-1/2 cups of water to a brisk boil, add the foxtail millet and cook until it is soft and almost all the water is absorbed. This would take about 10 minutes on medium heat. Once the foxtail millet is cooked through and all the water is absorbed. 

Whisk the yogurt, pumpkin puree, the eggs, chili, cumin powder, cinnamon powder, rosemary and breadcrumbs in a bowl until well combined. Add salt to taste and the cooked foxtail millet. Stir well to combine. Check the spices and herbs and adjust to suit your taste. Add the cooked foxtail millet to the above mixture.

Preheat the oven to 180 C.

Grease a baking dish with olive oil or butter. Pour the millet and pumpkin mixture into the baking dish and stir in the feta cheese into the mixture but not completely melting it in.Place the dish in the oven and bake for about 30 minutes until the Millet Casserole is completely set. (when you shake the dish, it will wiggle and would be set slightly firm)

Once done, remove from the oven and serve the Spicy Millet Casserole with Pumpkin and Feta along with a toasted garlic bread for a wholesome weeknight dinner.