Millet & Butternut Squash Porridge – a delicious recipe with Milk, Water, Millet, Butternut squash, Cinnamon, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
390
kcal
Calories
42
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Millet & Butternut Squash Porridge falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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