My first attempt to cook millet for breakfast some time ago ended in a bit of disappointment. Somehow, it didn’t work out but I always wanted to give it a second chance. Last week, I roasted a batch of eggplant rounds, zucchini slices and pumpkin slices for pesto sandwiches and decided to use some of the pumpkin in a millet recipe.


The most important thing when preparing grains is to activate them to reduce the amount of PHYTATES, which in turn allows us to absorb the nutrients and also makes the grains easier to digest. I usually soak the grains overnight before using them the next day (see my post on activation and soaking). This is also what I did with the millet- I soaked it for 24 hours before cooking it.

Turmeric is a great addition to any dish- it has the highest content of beta-carotene of any food, acts as a powerful anti-inflammatory agent and strengthens the immune system. Another great way to add it to your diet is to mix it into a small glass of freshly squeezed orange, carrot and ginger juice.

The roasted pumpkin seeds add a nice crunchiness to the creamy texture of the millet. You can make a larger batch and keep them in an airtight container in the fridge.


This millet dish was in fact so delicious and creamy that I am inclined to give the breakfast millet another chance.

Creamy Millet with Butternut Squash and Corn
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup millet, soaked for 12-24 hours in filtered water
  • 1 onion, diced
  • 1 cup frozen corn, thawed
  • 1/2-1 tsp turmeric
  • 1/2 tsp salt
  • 7-8 butternut squash slices (about 3 cups)
  • Olive oil
  • 12 tsp tamari
  • 1/2 cup activated and dried pumpkin seeds (meaning soaked overnight in salt water, rinsed and dehydrated)
  • Salt
  • A few drops of lemon juice
  • Sliced green onions (optional)
  1. Rinse and drain the millet. Add millet, onion, corn, turmeric and salt to a medium pan. Add 2 1/2 cups of water and bring to a boil.
  2. Cover pan, reduce heat and simmer for 30 minutes or until all the liquid has been absorbed.
  3. Heat the oven to 300F (150C). Mix the pumpkin seeds with lemon juice and a pinch of salt, spread them onto a baking tray and roast for 10 minutes. Shake them around and roast for another 10 minutes.
  4. At the same time, place the squash slices on a baking tray lined with a silicon mat or parchment paper. Brush with a bit of olive oil and roast until tender. Once you have removed the pumpkin seeds, you can turn up the heat to 400F (200C). Remove the slices from the oven and cut them in cubes.
  5. Remove millet from the heat and let rest for a few minutes. Stir in tamari and squash cubes.
  6. Serve millet with pumpkin seeds, green onions and extra tamari.


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