Cheesy squash millet with miso Brussels sprouts

Name: Cheesy squash millet with miso Brussels sprouts
Cuisine: Asian, Japanese
Ingredients: 200g butternut squash, but into cubes; 2 tbsp nutritional yeast; 1/2 tsp smoked paprika; 1 tbsp juice of a lemon; 100ml unsweetened plant milk; 1 tbsp olive oil, for frying; 1 small white onion, finely chopped; 2 crushed garlic cloves; 130g rinsed millet; 700ml vegetable stock; 3 tbsp olive oil; 1 tbsp white miso paste; 1 tsp wholegrain mustard; 1/2 tbsp maple syrup; 150g Brussels sprouts, trimmed and cut in half; Handful of fresh thyme leaves; Sprinkle of roasted tamari super-seed mix