Pumpkin porridge with millet
Yield: 4
| prepPreheat oven to 180°C / 350°F | ||||
| 500 g pumpkin, peeled and cubed | Combine millet, milk, salt, sugar, pumpkin & half the butter | Simmer over low heat, stirring occasionally, 20 min | Transfer to cast-iron skillet, add remaining butter | Bake 180°C / 350°F, 30 min |
| 200 g millet, rinsed | ||||
| 1 liter milk | ||||
| 1 pinch of salt | ||||
| 4 tbsp sugar | ||||
| 1 cinnamon stick | ||||
| 50 g unsalted butter (for stovetop) | ||||
| 50 g unsalted butter (for oven) | ||||
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