Меню

Home / Recipes / Desserts / Baked Pumpkin with Millet and Dried Fruits

Baked Pumpkin with Millet and Dried Fruits

Type: Desserts
Servings: 6
Ready in: 45 min.
Calories: Middle
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and paste. Moreover, the pumpkin might be cooked in its own juice with raisins, dried pears and prunes. The pumpkin paste is an individual page of Ukrainian cuisine. It can be made over fire, in oven with milk, honey, and other ingredients.

Ingredients

Medium-size pumpkin 1 pieces
Millet 1.5 glass
Dried apricots 100 g
Raisins 100 g
Sugar 4 tbsp
Water 3.5 glass

 

Stages of cooking

1
Rinse the millet; put it into the pot with boiling water. Add the sugar and dried fruits. Cook until half-ready.
2
Trim off the top of the pumpkin, deseed it from the inside. Put the half-ready porridge into the pumpkin, put the pumpkin top back and set it in oven for 20-30 mins.
3
If you need stronger flavor and more nutritive properties, you might add nuts or sunflower seeds into the porridge.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

The uzvar is a national Ukrainian beverage, cooked with dried fruits and berries. Moreover, some housewives tend to add species – cinnamon, star anise and nutmeg – that will give the drink an exotic flavor. The main ingredients of uzvar are dried apples, pears, plums and raisins; sometimes fresh raspberries, blueberries or strawberries might be ad
Read more
Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly. The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to
Read more
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
Read more
In early spring, the one of the most vitamin-rich products is the ramsons; that is why the ramsons salad is not only a mouth-watering dish, but also can support the organism in its fight against vitamin deficiency.
Read more