Spiced Squash and Millet Porridge

Spiced Squash and Millet Porridge

When you think of fall, what do you imagine? Close your eyes; what do you see? What do you feel; taste? I see colorful leaves falling from the trees. I see Halloween decorations and pumpkins. I see plenty of oranges, reds, yellows and all other warm colors in between. I feel comfort food and warm dishes. I’m tasting spiced dishes and lots of cinnamon. Get where I’m going with this?

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It’s that time of year where I begin craving the flavors of fall. It’s October and I only had my first apple of the season yesterday. I don’t eat apples on the off season because it just doesn’t make sense to do so. I rarely have butternut squash or pumpkin any other time of the year because it does not grow then. There is a reason our body craves certain flavors and produce, and we should embrace those cravings and desires.

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With this dish came the subtle sweetness of the squash with the spiced flavors of fall. A tart stayman apple was used to add a sourness that pairs nicely with the roasted nuts and seeds. Cuddle up on the couch on these chilly mornings and enjoy this warming porridge. This will be a favorite breakfast you can go back to when you want something satisfying and tasty; something in-season and comforting. It is the time of year for porridge, and we are only just getting started with this spiced rendition.

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Enjoy!

What You’ll Need:

  • 1/4 cup uncooked millet (makes 1/2 cup cooked)
  • 3/4 cup water
  • 1/2 cup cooked butternut squash or pumpkin puree
  • 1 T coconut oil
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • pinch nutmeg
  • pinch clove
  • pinch sea salt
  • 1/8 tsp vanilla extract
  • 1 tsp honey or maple syrup, optional

for topping:

  • sliced tart apple (stayman are our favorite)
  • roasted nuts and seeds, or your favorite granola
  • coconut milk (or other milk of your choice)

What to Do:

  1. Cook butternut squash in oven or however you’d like so to have 1/2 cup cooked and mashed.
  2. Cook millet to packages instructions. I used more water to millet ratio, because I like the millet cooked more; otherwise it turns out too dry for me. Notice the 1:3 ratio above.
  3. When the millet has cooked for about 20 minutes and all the water has absorbed, turn off the heat and add cooked squash, coconut oil, and the remaining ingredients. Mix well. You can turn the flame back on if you need to keep it hot.
  4. Remove from heat and serve in a bowl topped with sliced apples or pears, roasted nuts and/or seeds and plenty of milk. Enjoy hot.

Serves 1-2

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