Baked pumpkin with millet
Embarking on a culinary adventure inspired by the autumnal charm of the countryside, I discovered a recipe that encapsulates the heart of fall - Baked Pumpkin with Millet. This dish combines the earthy, sweet flavors of pumpkin with the nutty wholesomeness of millet, creating a comforting and nutritious meal. Through experimenting in my kitchen, I succeeded in crafting this flavorful dish, blending the natural sweetness of pumpkin with the hearty texture of millet. Now, eager to share this delightful find, I present a recipe that isn't just about savoring the tastes of the season but also celebrating the joy of bringing the richness of autumn's harvest into our homes. This story is more than a recipe; it's an invitation to welcome the essence of fall into your kitchen, offering a warm, inviting meal that's perfect for cozy, crisp evenings.
Equipment
- 1 oven
Ingredients
- 440 m Millet
- 1 pc Pumpkin
- 1 liter of milk
- 2 tbsp. spoons sugar
- 2 pieces Egg
- 200 c Prunes pitted
- sour cream 2 tbsp. spoons
- butter 200 grams.
- salt to taste.
Instructions
- Groats wash in hot water. Pumpkin peel and seeds, cut into small cubes.
- Milk bring to the boil, put the pumpkin, salt, sugar boil for 2-3 minutes, then sprinkle in millet and cook until cooked in low heat. At the end of cooking, add half the rate of the oil to cool slightly and mix with eggs (one yolk left).
- In a greased form Put half of porridge and place the prunes. Top with remaining pudding. Smooth surface, brush with mixture of sour cream with egg yolk and bake in the oven at 230 ° C until golden brown.
- When submitting a casserole pour the melted butter.