Fall

Millet & butternut squash porridge

by:
January  4, 2016
Photo by Mini's
Author Notes

This is a great and healty breakfast recipe, perfect for the winter mornings. —Mini's

  • Serves 1 / 2
Ingredients
  • 3/4 cup Milk (or any veg milk you prefer)
  • 1/4 cup Water
  • 1/4 cup Millet
  • 200 grams Butternut squash or any kind of pumpkin
  • half teaspoon Cinnamon
  • Pinch Salt
  • Handful Pecan nuts / Walnuts
  • 1 teaspoon Honey / Maple Syrup
In This Recipe
Directions
  1. In a small pan combine milk and water. Turn on the heat and let it boil.
  2. When boiling, stir in the millet, reduce the heat and cook it for 20/25 min.
  3. 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).
  4. 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.
  5. When the millet is almost cooked, stir in the pumpkin puree and simmer til you get a nice mixture.
  6. 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.
  7. Serve it in a bowl topped with some honey or maple syrup and some crushed pecan nuts.

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