Pumpkin porridge with millet

Preheat oven to 180°C / 350°F degrees.

Peel the pumpkin and cut it into small cubes. Rinse the millet well a couple of times and cover with milk. Add sugar and a pinch of salt.

Add pumpkin cubes, half the butter and a cinnamon stick to your millet-and-milk mixture. Cook for 20 minutes over low heat, stirring occasionally.

Pour the pumpkin porridge into a cast-iron skillet and add the rest of the butter. Cook in the oven until ready (about 30 minutes).

Serve warm. Optionally, you can garnish it with marigold (calendula) flowers to add their unique flavor to the porridge.