Prepare the squash and millet. Peel the butternut squash, remove the seeds and cut the flesh into small ½-inch (1.25 cm) cubes. Smaller cubes soften faster and mash more easily. Rinse the millet under cold water in a fine-mesh strainer for about 30 seconds. This removes any bitterness.
Soften the squash. Add the squash cubes and 7 tablespoons (100 ml) of water to a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer for 10 to 12 minutes, until the squash is very soft. If the pot looks dry, add a splash of water.
Mash the squash, then add the millet. Mash the soft butternut squash right in the pot with a fork or potato masher until mostly smooth. Next, stir in the millet and bring it back to a gentle boil. Reduce the heat to low and simmer for about 10 minutes, stirring from time to time, so the millet absorbs the moisture of the squash. Continue until the mixture becomes thick.
Add the milk and simmer. Once the mixture is thick, pour in about ¾ cup (200 ml) of milk. Simmer uncovered for 12 to 15 minutes, stirring periodically, until the millet is tender and the bowl turns creamy. For a thicker bowl, add the milk gradually and stop when you like the texture. For a thinner bowl, stir in a little more milk or water.
Taste, sweeten and serve. Taste the porridge. If your squash is naturally sweet, leave it as is. Otherwise, stir in sugar in small doses until it suits you. Adjust the consistency with a splash of warm milk if needed. Stir until boils and then remove from the stove. Let it rest for 3 minutes before serving.
