Millet & Butternut Squash Porridge

• 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

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.

milk, water, millet, butternut squash, cinnamon, salt, handful pecan, honey

Taken from food52.com/recipes/40038-millet-butternut-squash-porridge (may not work)