Wheat with pumpkin in the oven recipe. Millet porridge with pumpkin in the oven

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There are many ways to prepare delicious pumpkin. Stuffed pumpkin with millet porridge is one of the options for serving your favorite autumn product. The pumpkin itself has unique taste qualities, thanks to which it can be combined with a large number of ingredients, and baked in the oven it turns out even tastier and healthier.

small pumpkin - 1 piece,
millet – 130 grams,
milk – 200 grams,
water – 50 grams,
raisins – 50 grams,
beet sugar – 2 tablespoons,
liquid honey - 2 tablespoons,
table salt - a pinch,
butter – 120 – 130 grams.

It is worth preparing for the fact that baking will take a lot of time. Therefore, it is best to stuff a pumpkin on a day off so that everyone close to you can enjoy the incomparable pumpkin. Compared to the classic cooking option, the process is labor-intensive, but it's worth it.

Prepare the pumpkin. Cut off the round cap with a sharp knife. Clean the pumpkin.

Trim the walls of the pumpkin. Chop the cut out part of the pumpkin with a knife.

Place the washed millet into the pan. Pour in milk and water. Add salt and sugar. Mix well. Cook the porridge until half cooked. Remove the pan from the stove.

Place the pumpkin pieces into the undercooked porridge. Add evaporated raisins. Pour in a spoonful of honey and add some butter. Mix everything thoroughly.

Place a few pieces of butter on the bottom of the pumpkin.

Place the previously prepared millet porridge into the pumpkin. Spread the remaining oil on top and add honey.

Cover the hole in the pumpkin with the cut out lid. Place the stuffed pumpkin in the preheated oven. Bake for 2 hours. Temperature – 200 degrees.

When ready, serve the soft pumpkin. You can cut it into pieces and put everything on plates.

Baked millet porridge with pumpkin in the oven It will turn out tender, sweet and very fragrant. Millet will give the pumpkin a chic taste that will remind household members of distant times when grandmother baked pumpkin in the oven with her favorite porridge.

With the onset of cold weather, recipes involving pumpkin become especially relevant. We offer an original way to use the fruit and recommend preparing a tasty and appetizing porridge with it by baking the food in the oven.

Millet porridge in pumpkin, baked in the oven - recipe

Ingredients:

medium-sized pumpkin – 1 pc.;
millet cereal – approximately 320 g;
any nuts of your choice - 1 handful;
seedless raisins – 65 g;
milk – 265 ml;
butter – 55 g;
salt - a pinch;
brown sugar – 45 g or to taste;
liquid honey – 35 g;
ground cinnamon or vanilla - 2 pinches or to taste.

Preparation

To prepare the dish, we choose a medium-sized pumpkin of sweet sugar varieties. We wash the fruit thoroughly, dry it and cut off the top in the form of a “lid”. We extract all the seeds with the accompanying pulp and clean out all the fibers.

We wash the millet cereal thoroughly and pour boiling water over it for about five minutes. After time has passed, drain the water, rinse the cereal again, and then place it inside the pumpkin. The volume of millet should be such as to fill the vegetable almost halfway. Add well-washed raisins to the millet, also add nuts, ground cinnamon or vanilla, and also throw in a pinch of salt and brown sugar. Pour milk into the ingredients and mix with a spoon. Place slices of butter on top, cover the pumpkin with a “lid” and place it on a baking sheet into which we pour a little water.

The oven must be preheated to 185 degrees in advance, then place a baking sheet with a pumpkin preparation with porridge into it. The food will take from one and a half to two and a half hours to prepare, depending on the type and density of the pumpkin itself and the desired degree of its final softness. During the cooking process, we check the presence of water in the pan.

Before serving, pour liquid honey over the porridge in pumpkin.

Sweet rice porridge in pumpkin, baked in the oven with dried fruits

Ingredients:

medium-sized pumpkin (weighing 1.4-1.9 kg) – 1 pc.;
rice cereal – approximately 420 g;
, seedless raisins and – 65 g each;
nuts – 65 g;
fresh apples – 180 g;
milk – 520 ml;
butter – 55 g;
salt - a pinch;
brown sugar - 45 g or to taste.

Preparation

When starting to prepare the food, we prepare the pumpkin, as in the previous case, by cutting off the top and scraping out the insides. We put rice inside, washed and mixed with dried fruits, nuts and chopped apples, not forgetting to add a little salt to the filling and sweeten it with granulated sugar. Fill the ingredients with milk, add pieces of butter, cover the pumpkin with the cut top and bake on a baking sheet with water in an oven preheated to 185 degrees.

You can also wrap the fruit in foil. This will make the pumpkin even juicier and richer. The cooking time, as in the previous case, depends on the type of vegetable, the desired result and the capabilities of the oven, but in any case it will take at least an hour and a half.

Buckwheat porridge with meat in pumpkin, baked in the oven

Ingredients:

medium-sized pumpkin (weighing 1.5-2 kg) – 1 pc.;
buckwheat – approximately 160 g;
meat – 240 g;
garlic cloves – 3-4 pcs.;
onion – 65 g;
water (boiling water) – 125 ml;
vegetable oil without aroma – 25 ml;
butter – 65 g;
salt - to taste;
freshly ground black pepper or a mixture of five peppers – 2 pinches.

Preparation

For a savory version of this dish, we prepare the pumpkin taking into account the recommendations described above and additionally scrape out a little pulp from the inside. Oil the fruit inside and out and put it in the oven for about an hour, pouring just a little water into the pan. Boil the buckwheat porridge until tender in the classic way, and chop the meat into small pieces and brown it in a hot frying pan with vegetable oil, not forgetting to add salt and pepper. Add pieces of pumpkin pulp and chopped onion to the browned meat. Fry the ingredients until the vegetables are soft, then combine with buckwheat, add salt and pepper to taste, and then fill the pumpkin with the resulting mixture. Insert the washed garlic cloves inside the filling without peeling, pour boiling water, lay out the pieces of butter and cover the pumpkin with a “lid”.

All that remains is to wait for the vegetable to bake in an oven preheated to 185 degrees. This will take about an hour.

Details

Both young and old know how useful pumpkin is. In addition, pumpkin can be used to prepare not only healthy, but also very tasty dishes, for example, pumpkin porridge, which can be prepared with milk, water, honey, raisins, and so on. In general, there are a lot of options here. In the oven, pumpkin porridge becomes more aromatic and tasty. Preparing pumpkin porridge is not at all difficult.

Pumpkin porridge with honey in the oven

Required ingredients:

millet – 1 tbsp.;
boiling water – 2 tbsp.;
pumpkin – 800 gr.;
honey – 2 tbsp;
butter – 2 tbsp;
sugar – 2 tbsp.

Cooking process:

Rinse the millet thoroughly with cold water several times. Then pour hot water over the cereal for a few seconds. Drain the water. Place the cereal in a saucepan. Pour boiling water over the millet and place on low heat for 5 minutes.

At this time, peel the pumpkin and cut into small cubes. Mix pumpkin with millet, add sugar. Mix everything and put the porridge in a mold; you can also use clay pots.

Place butter on top of the porridge. Also pour honey on top of the porridge. Cover the pots with lids. Wrap the top of the pan with foil. Place the pumpkin porridge in the oven for one hour, preheating the oven to 180 degrees.

Then remove the porridge from the oven, let it stand for a while, 5-10 minutes will be enough. Stir and place on plates to serve.

Pumpkin porridge with rice and raisins in the oven

Required ingredients:

sugar – 0.5 tbsp;
pumpkin – 40 gr.;
rice – 0.5 tbsp;
milk;
raisins – 0.5 tbsp;
butter – 30 gr.

Cooking process:

The pumpkin must be peeled and cut into small cubes. To prepare pumpkin porridge in the oven, it is best to take a pan with a thick bottom. Place the chopped pumpkin in the pan.

Wash the rice and send it to the pumpkin. The raisins also need to be washed and placed in a pan.

Then add sugar to the remaining ingredients. Then fill everything with milk. The milk should completely cover all the ingredients. Add a piece of butter.

Place the pan in the oven for one hour. You need to cook porridge at a temperature of 170 degrees.

Leave the finished porridge for about an hour to let it brew, and then serve.

Milk pumpkin porridge with millet in the oven

Required ingredients:

pumpkin – 500 gr.;
milk – 1 l;
millet – 300 gr.;
butter - to taste;
sugar - to taste.

Cooking process:

Peel the pumpkin and cut into cubes.

Pour milk into a saucepan and put on fire. While the milk is boiling, rinse the millet thoroughly. Place chopped pumpkin in boiling milk. Boil the pumpkin for 5 minutes and then add the millet. Cook everything together for 10 minutes over low heat.

Add sugar to the porridge to taste. Divide the porridge into the pots. Add a piece of butter to each pot. Place the pumpkin porridge in the oven for 30 minutes, preheated to 180 degrees.

When serving, you can add your favorite dried fruits to the porridge.

Millet porridge in pumpkin in the oven

Required ingredients:

small pumpkin – 1 pc.;
milk – 1 l;
sugar – 100 gr.;
millet – 1 tbsp.;
salt – 1 tsp;
butter – 100 gr.

Cooking process:

Make a “pot” out of pumpkin for cooking porridge. To do this, cut off the top of the washed pumpkin. Using a knife and spoon, scoop out the pulp from the pumpkin, making the sides about 1.5 cm thick.

Grate the cut out pulp. You will need one glass of pumpkin.

Rinse the millet well, then rinse with hot water. Place the millet in the pumpkin “pot”. Also add the grated pumpkin to the cereal. Boil milk in a saucepan with sugar and salt.

Pour hot milk over millet and pumpkin. Add butter. Cover the pumpkin with the cut top. Place the pumpkin porridge in the oven for one hour. The baking temperature should be 180 degrees. Then remove the “lid” and return the porridge to the oven for another hour.