Millet and Pumpkin Kasha with Raisins

For six portions

INGREDIENTS:

= 1 lb. butternut squash – cleaned and cubed

= 1 cup dry millet grains

= 3 cups milk

= ¾ cup black raisins – washed  

= 1 tablespoon honey

= 1 tablespoon unsalted butter

= ½ teaspoon salt  

COOKING:

1. Wash millets carefully in a fine sieve under cold running water first and then under hot running water. Put clean millets in a medium size pot with water and bring to a boil. When water starts boiling pour the millets out in a sieve and wash under running water again – it’ll help to get rid of a slight bitter taste that millets might have.

Put clean millets into a clean pot with 2 cups of boiling water and boil uncovered for 10 minutes over medium heat. Once all water is absorbed and millets are partially done spread some butter over the millets.

2. To the pot with millets, add 3 cups of hot milk, pumpkin, raisins, salt, and honey. Stir and cook over medium-low heat for 20-25 minutes stirring frequently. Millets and pumpkin should be soft and the kasha should be thickening. If millets and pumpkin are still firm add some hot milk and keep cooking.  

Before serving, cover the pot with some thick towels and keep warm for 15-20 minutes.

Serve with butter and maple syrup.