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  • Prep-time: / Ready In:
  • Makes five 1-cup parfaits

Prep a batch of hearty breakfast parfaits on the weekend to enjoy throughout the week. Cooking the millet in orange juice infuses them with sweet, bright flavor. If you don’t have kabocha squash on hand, you can make these parfaits with banana, buttercup, or hubbard squash for equally delicious results.


  • 1 small kabocha squash (3 lb.), halved and seeds removed
  • 1 cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • ¼ cup pure maple syrup
  • 1½ tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice
  • 2 cups fresh orange juice (from about 4 oranges)
  • 1 cup dry millet
  • ½ cup pitted dried dates, roughly chopped
  • ¼ cup chopped walnuts
  • ¼ cup raisins


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash halves, cut side down, on the prepared baking sheet. Bake about 40 minutes or until tender.
  2. Scoop squash flesh into a food processor. Add milk, maple syrup, vanilla, and pumpkin pie spice. Process until smooth.
  3. In a small saucepan combine orange juice, millet, and dates. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until millet is tender and liquid has been absorbed. Let cool.
  4. Set aside a few walnuts and raisins for garnish. Add the remaining walnuts and raisins to millet mixture; fluff and mix with a fork.
  5. To assemble parfaits, in five canning jars or parfait glasses layer half of the millet mixture and half of the squash puree; repeat layers once. Top with the reserved walnuts and raisins. Cover and chill at least 1 hour before serving.

Comments (2)

(4.5 from 2 votes)
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Maree Bertolini2 years ago
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I never get to cook millet the right way!!!

Judi Humpert2 years ago
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A very tasty breakfast that is like eating a pumpkin dessert but so good for you!


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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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