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This recipe was uploaded by Maria Sorokina
Melt 1/2 of the butter in a medium frying pan. Add the pumpkin and cook on medium heat stirring occasionally for 20 minutes.
Heat the oven to 180C. Put a bit of butter into the clay pot (or other baking dish) and heat the pot in the oven for 3-5 minutes. Take the pot out and turn so that the butter covers its sides. Combine the millet with the pumpkin and place the porridge into the pot.
Bake for around 20 minutes till the porridge gets golden crust on top. Take out and add the rest of the butter.
Then take your spoon and deep it into the porridge while the butter is still bubbling around the clay pot and try it. Be careful - hot - but isn't it delicious? Now call everybody else to start eating.
Second half of the pumpkin I used to make savory pumpkin fritters: