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Millet with Squash

Turn plain millet dish into a delicious treat for the whole family.

Prep Time

5 min

Cooking Time

30 min





  • 1 cup millet

  • 3 cups water

  • 1/4 tbs sea salt

  • 1 cup cubed squash, like butternut or acorn squash 

  • 1/2 cup of almond, oat, rice, or soy milk

  • Garnishes: gomasio, sliced in thin strips of nori, or dry roasted pumpkin seeds


  1. RInse millet in cold water.

  2. Place millet in the pot and add water with the sea salt.

  3. If organic squash is used no pealing needed, othervise peel and cube the squash.

  4. Add cubed squash to the pot.

  5. Bring water to a boil and lower flame to midium-low.

  6. Cover the the pot and cook for 30 min. Add more water if needed.

  7. Mash with ricer for a creamy texture. 

  8. For variety, pour milk over (optional).

  9. Serve with garnish.

  • Millet may be dry roasted before boiling.

  • Any combination of sweet vegetables, such as corn, onions, peas, cabbage, carrots, parsnips, and rutabaga also work well in this dish.

  • Press cooked millet into a baking dish while it's warm, let it cool. When it firms up, you can cut into pieces for snacks or travel.

  • Replace cauliflower with a butternut squash for a sweeter taste.


Michio and Aveline Kushi

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