Author Notes
This is a great and healty breakfast recipe, perfect for the winter mornings. —Mini's
Ingredients
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3/4 cup
Milk (or any veg milk you prefer)
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1/4 cup
Water
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1/4 cup
Millet
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200 grams
Butternut squash or any kind of pumpkin
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half teaspoon
Cinnamon
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Pinch
Salt
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Handful
Pecan nuts / Walnuts
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1 teaspoon
Honey / Maple Syrup
Directions
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In a small pan combine milk and water. Turn on the heat and let it boil.
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When boiling, stir in the millet, reduce the heat and cook it for 20/25 min.
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While the millet is cooking, cut the pumpkin in small pieces and cook it in a microwave at max. power for 5 minutes or more ( depending on your microwave).
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Take the pumpkin off (it should be tender and easy to break) and put it in a food processor until you get a puree. To make it more smooth you can add a little bit of water to it.
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When the millet is almost cooked, stir in the pumpkin puree and simmer til you get a nice mixture.
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Add a pinch of salt and a half of teaspoon of cinnamon and stir to combine, then cook it on a low heat for 5 minutes more.
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Serve it in a bowl topped with some honey or maple syrup and some crushed pecan nuts.
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