Millet porridge with baked pumpkin
4 servings
75 minutes
Millet porridge with baked pumpkin is a warm and soulful dish of Russian cuisine that combines the sweetness of pumpkin and the tenderness of milk millet. It is believed that such porridges were prepared in ancient times, especially in autumn when pumpkins ripened and were baked to enhance their rich flavor. Baked with sugar and cinnamon, it becomes caramelized and tender, while adding honey deepens the taste even more. This porridge not only warms on cold days but also nourishes, energizing for the whole day. It is perfect for breakfast or as a cozy family dinner. In villages, such dishes were often served with a piece of butter to highlight the natural sweetness of pumpkin and the softness of millet.
1
Wash the pumpkin, peel it, remove the seeds. Cut into 2-5 cm cubes. Place in a baking dish. Sprinkle with sugar and cinnamon. Put in a preheated oven for 60 minutes. Stir occasionally during cooking to evenly distribute the sugar syrup.
- Pumpkin: 500 g
- Sugar: 0.5 glass
- Cinnamon: to taste
2
Rinse the millet in cold water.
- Millet: 1 glass
3
Bring water to a boil, about 2 liters. Add rinsed millet to the boiling water. Stir until it boils again. After 5 minutes, drain in a colander; if the colander has large holes, use a sieve.
- Millet: 1 glass
4
We bring the milk to a boil, adding salt and 1.5 tablespoons of sugar.
- Milk: 1 l
- Salt: to taste
- Sugar: 0.5 glass
5
Stirring the milk, add the millet and cook on low heat, stirring occasionally until ready, approximately 30-40 minutes.
- Millet: 1 glass
6
To the prepared porridge, before serving in a plate, add butter and cooked baked pumpkin, you can drizzle with honey.
- Pumpkin: 500 g
- Honey: to taste