Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450–500 g) pumpkin or butternut, peeled and 1.5 cm / 1/2–3/4 in cubes
- 1 tbsp (15 ml) neutral oil or melted butter + pinch fine salt
- 1 cup (200 g) millet, rinsed
- 3 cups (720 ml) whole milk + 1 cup (240 ml) water
- 1/4 tsp fine sea salt
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- 2–3 tbsp (30–45 ml) runny honey, to taste
- 3 tbsp (30 g) mixed pumpkin and sunflower seeds, toasted
- Optional: 1/2 tsp ground cinnamon
Do This
- 1. Heat oven to 400°F (200°C). Toss pumpkin with oil and a pinch of salt; roast 20–25 min until tender and caramelized.
- 2. Rinse millet in a fine sieve under hot water until clear.
- 3. In a heavy saucepan, combine millet, milk, water, and salt; bring to a simmer, then cook gently 20–25 min, stirring often.
- 4. Toast seeds in a dry skillet 3–4 min until fragrant; set aside.
- 5. Mash about half the roasted pumpkin; fold all pumpkin into the porridge with optional cinnamon; cook 2–3 min.
- 6. Off heat, stir in butter and vanilla; cover 5 min to thicken.
- 7. Spoon into bowls; drizzle with honey, sprinkle seeds, and add a splash of warm milk if desired.
Why You’ll Love This Recipe
- Classic tykvennaya pshennaya kasha: a cozy, old-world pumpkin–millet porridge made creamy with milk and a pat of butter.
- Balanced sweetness—honey added at the end keeps flavors bright and customizable.
- Comforting textures: tender roasted pumpkin, creamy millet, and crunchy toasted seeds.
- Simple, pantry-friendly ingredients with foolproof timing and temperatures for home cooks.
Grocery List
- Produce: Sugar pumpkin or butternut squash (about 1 lb / 450–500 g)
- Dairy: Whole milk, unsalted butter
- Pantry: Millet, honey, vanilla extract, pumpkin seeds, sunflower seeds, neutral oil, fine sea salt, optional cinnamon
Full Ingredients
For the roasted pumpkin
- 1 lb (450–500 g) sugar pumpkin or butternut, peeled, seeded, and cut into 1.5 cm / 1/2–3/4 in cubes
- 1 tbsp (15 ml) neutral oil or melted butter
- Pinch fine sea salt (optional)
For the porridge
- 1 cup (200 g) millet, rinsed well
- 3 cups (720 ml) whole milk, plus extra warm milk for serving
- 1 cup (240 ml) water
- 1/4 tsp fine sea salt
To finish
- 2 tbsp (28 g) unsalted butter, plus more to taste
- 1 tsp (5 ml) pure vanilla extract (or seeds from 1/2 vanilla bean)
- 2–3 tbsp (30–45 ml) runny honey, to taste
- 3 tbsp (30 g) mixed pumpkin and sunflower seeds, toasted
Optional warm spice
- 1/2 tsp ground cinnamon or 1/4 tsp ground cardamom
Step-by-Step Instructions
Step 1: Roast the pumpkin until caramelized
Heat the oven to 400°F (200°C). Toss the pumpkin cubes with the oil and a pinch of salt, spread on a parchment-lined sheet pan, and roast for 20–25 minutes, stirring once halfway, until very tender with lightly caramelized edges. Reserve a small handful of cubes for garnish. Lightly mash the rest with a fork so some pieces remain chunky.
Step 2: Rinse and prepare the millet
Place the millet in a fine-mesh sieve and rinse under hot running water for 45–60 seconds, rubbing the grains to remove bitterness. Let drain well. If you’re sensitive to millet’s natural bitterness, you can briefly pour just-boiled water over the grains in the sieve, then drain again.
Step 3: Start the porridge gently in milk
In a heavy 2–3 qt (2–3 L) saucepan, combine rinsed millet, milk, water, and salt. Bring to a gentle simmer over medium heat, then immediately reduce to low. Partially cover (lid slightly ajar) and cook for 20–25 minutes, stirring every 3–4 minutes and scraping the bottom and corners of the pot to prevent sticking. If it thickens before the millet is fully tender, stir in 1/2 cup (120 ml) hot milk or water.
Step 4: Toast the seeds for crunch
While the porridge simmers, toast the pumpkin and sunflower seeds in a dry skillet over medium-low heat for 3–4 minutes until they smell nutty and a few begin to pop. Transfer to a plate to cool and stay crisp.
Step 5: Fold pumpkin into the porridge
When the millet is creamy and tender, stir in the mashed roasted pumpkin along with any juices from the pan. Add the optional cinnamon or cardamom if using. Simmer 2–3 minutes so the flavors meld and the pumpkin warms through.
Step 6: Finish with butter and vanilla
Take the pot off the heat and stir in the butter until melted, then the vanilla. Cover and let the porridge rest for 5 minutes; this relaxes the grains and thickens the texture to a spoonable, creamy consistency.
Step 7: Serve and garnish
Ladle into warm bowls. Top with the reserved roasted pumpkin cubes, drizzle generously with honey, and shower with toasted seeds. Add an extra pat of butter and a splash of warm milk if you like it looser. Serve immediately.
Pro Tips
- Use a heavy-bottomed pot and low heat to avoid scorching milk; stir often, scraping the corners of the pan.
- Rinsing millet thoroughly under hot water tames bitterness and keeps flavors clean.
- If you prefer ultra-creamy texture, whisk in a little hot milk at the end until it reaches your ideal consistency.
- Roast pumpkin until the edges caramelize—those browned bits add deep, toasty sweetness.
- Keep honey for the finish so its floral notes stay bright and fresh.
Variations
- Dairy-Free: Use 3 cups (720 ml) unsweetened oat or almond milk plus 1/2 cup (120 ml) canned coconut milk for richness; swap butter for coconut oil or vegan butter; finish with maple syrup instead of honey if desired.
- One-Pot Pumpkin Purée: Skip roasting and stir in 1 cup (240 g) canned pumpkin purée in Step 5; add 1 tbsp brown sugar to mimic roasted depth.
- Baked Brunch Casserole: After Step 5, transfer to a buttered 8-inch (20 cm) dish. Drizzle honey, scatter seeds, and bake at 350°F (180°C) for 15 minutes until gently set and golden on top.
Storage & Make-Ahead
Refrigerate cooled porridge in an airtight container for up to 4 days (store toasted seeds and honey separately). Reheat gently on the stovetop or in the microwave with a splash of milk or water, stirring until creamy again. Porridge can be frozen up to 2 months; thaw overnight and reheat with added milk, whisking to restore creaminess. Roast pumpkin and toast seeds up to 3 days and 1 week ahead, respectively, to streamline cooking.
Nutrition (per serving)
Approximate: 455 calories; 13 g protein; 17 g fat; 67 g carbohydrates; 5 g fiber; 140 mg sodium. Nutrition will vary with milk type, honey amount, and seed mix.
