Millet with pumpkin and rosemary

For 4 people
200 g of millet
800 g of Hokkaido squash (peeled but including the peel)
2 tablespoons extra virgin olive oil
1 sprig of rosemary
salt

Millet with pumpkin is one of the classic natural preparations.

Peel the pumpkin by removing the seeds and cut into cubes (if you use organic pumpkin peel you can use safely Hokkaido).
Rinse the millet under running water using a fine mesh strainer and toast briefly in a pan with a little oil.
Add the pumpkin cubes and chopped rosemary needles.
Pour in the vegetable broth or hot water and add salt.
Simmer on low heat for about half an hour, stirring occasionally, until completely cooked.
For an optimal end result you can adjust like the risotto, i.e. add a ladle of water (or broth) at a time, gradually drying: after cooking the liquid should be absorbed completely.
Serve hot.