Millet Kasha with Pumpkin and Honey

• 2 tablespoons unsalted butter
• 1 cup peeled fresh pumpkin cut into small cubes
• 3

In a deep casserole over medium heat, melt the butter and add the pumpkin. Cover and sauté the pumpkin until fork-tender, about 15 to 20 minutes.

Add the milk and bring to a boil, stirring frequently to prevent scorching. Stir in the millet, salt, and honey. As soon as the honey is dissolved, cover, reduce the heat to low, and