Millet Butternut Squash Porridge

Millet Butternut Squash Porridge

  • 1 1/2 cups millet
  • 2 cups almond milk
  • 2 cups water
  • 2 cups butternut squash, peeled, seeds removed, and cut into cubes
  • 1/2 cup golden raisins
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • honey
  • fresh ginger, grated (optional)

In a saucepan, combine millet, milk, water, butternut squash, raisins, nutmeg, ginger, and salt. Bring to a boil. Simmer over medium-low heat, stirring frequently, for about 15-20 minutes, until millet and squash are soft and water is absorbed. Add more liquid if needed. Let stand, covered, for a few minutes before serving. Stir in freshly grated ginger, if using, and drizzle with honey.

Adapted from Cooking Melangery, Kasha