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.
Ingredients
- 200 g millet;
- 500 g pumpkin pulp;
- 400 ml water;
- 400 ml milk;
- salt - to taste;
- sugar - to taste;
- 2 tablespoons butter.
Preparation
Place the millet in a saucepan and add water so that there is about 2 times more than the cereal. Bring the water to a boil, pour the cereal into a sieve and rinse several times under running water.
Cut the pumpkin into small pieces. Place the millet in a saucepan, add 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.
While stirring, let the water boil again. Reduce heat, cover the pan with a lid and cook the porridge for 10 minutes. Pour in the milk, add salt, sugar and butter and stir.
Reduce heat to low. Cook covered for 25–30 minutes, stirring the porridge frequently to prevent it from burning. Remove the porridge from the heat and leave it covered for another 5-10 minutes.
iamcook.ru Ingredients
- 100 g millet;
- 250 g pumpkin pulp;
- 600 ml milk;
- salt - to taste;
- sugar - to taste;
- 30 g butter.
Preparation
Rinse the millet thoroughly. Pour boiling water over the cereal for 3 minutes and drain the water. Cut the pumpkin into small cubes or grate it on a coarse grater. Place it in a glass or ceramic baking dish.
Spread the millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the pan. Cover the pan with a lid or foil.
Bake the porridge at 180°C for about an hour. Remove the pan from the oven, leave the porridge covered for another 5-10 minutes and stir.
Ingredients
- 250 g pumpkin pulp;
- 500 ml milk;
- salt - to taste;
- sugar - to taste;
- 100 g white rice;
Preparation
Cut the pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.
Rinse the rice thoroughly. As soon as the milk starts to boil, add the pumpkin and rice to the pan. Stir, bring to a boil and reduce heat.
Cover the pan with a lid and cook for 20–25 minutes. Stir and, if desired, use a spoon to crush the pumpkin.
Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.
Ingredients
- 200 g pumpkin pulp;
- 100 g white rice;
- 1½ tablespoons butter;
- salt - to taste;
- sugar - to taste;
- 650 ml milk.
Preparation
Cut the pumpkin into small cubes. Rinse the rice thoroughly. Grease the multicooker bowl with half a tablespoon of oil.
Place rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the “Milk porridge” mode and cook for 30 minutes.
rutxt.ru Ingredients
- 200 g corn grits;
- 400 ml water;
- 100 g pumpkin;
- 300 ml milk;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Rinse the cereal, place it in a saucepan and cover with water. Place the pan over moderate heat and, stirring, bring its contents to a boil.
Cut the pumpkin into small cubes. Place them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.
Cook the porridge, covered, stirring frequently, for 30–40 minutes over low heat. Then add the oil and mix well.
vkys.info Ingredients
- 150 g pumpkin pulp;
- 250 ml milk;
- 4 tablespoons of oatmeal;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Cut the pumpkin into small pieces and place in a saucepan. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.
In another saucepan, heat but do not boil the milk. Add pumpkin puree and stir. Add oatmeal, salt and sugar and, stirring, bring the porridge to a boil. Cook for another minute over moderate heat.
Remove the pan with porridge from the heat, close the lid and leave for 10 minutes. Then add oil and stir.
fotorecept.com Ingredients
- 100 g pumpkin pulp;
- 400 ml milk;
- 3 tablespoons of semolina;
- salt - to taste;
- sugar - to taste;
- 1 tablespoon butter.
Preparation
Cut the pumpkin into small pieces, place in a saucepan and cover completely with water. Cook for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.
Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.
Without ceasing to stir, gradually add semolina. Add salt and sugar.
Cook the porridge, stirring constantly, for about 7 minutes. Add butter to the finished dish and stir.
The amount of ingredients is individual and depends on the size of the pumpkin, but the proportions must be respected.
Millet porridge in pumpkin in the oven - recipe with photo:
We wash the pumpkin under the tap and remove the stem by picking it off with a knife. We place the pumpkin on the more stable side, and cut off the top on the opposite side so that you can get to the seeds.
We select the fibrous center along with the seeds, first working with our hands and then scraping them out with a tablespoon. If the walls of the pumpkin are thin, you must act very carefully without damaging them, otherwise the contents of such a pumpkin pot will spill out during baking.
So, we form a pot of pumpkin, namely from the skin and pulp, and a lid consisting of the top of the pumpkin, with which we will cover the porridge so that it simmers in the oven.
We transfer the pumpkin into a heat-resistant deep form and put all the ingredients into it one by one.
Add washed millet. 
Then add the washed raisins. You can pre-soak it in hot water for 5 minutes. 
Add a piece of butter to the pumpkin pot. 
Add sugar and a pinch of salt. If the pumpkin itself is sweet, then the amount of sugar needs to be reduced. 
Fill the pumpkin pot with milk and gently mix all the ingredients with a spoon.
Then cover with a lid made from the pumpkin top.
Pour a little water into the bottom of the heatproof dish, about half a glass. 
Place the mold with the pumpkin in an oven preheated to 160°C. Millet porridge in pumpkin is cooked in the oven for an hour and a half.
Place the finished pumpkin on a plate and carefully open the lid. You can pour the juice on top of the porridge, which was formed during the baking of the pumpkin.
Then pour the millet porridge in portions, not forgetting to scrape the pumpkin pulp from the inner walls.
Depending on the type of pumpkin and its size, you can serve this porridge in different ways, for example, by cutting the pumpkin into slices along with the contents. You can serve millet porridge in a whole pumpkin.
You can top it with milk sauce, cream or honey.
Bon appetit! 
Millet and pumpkin are the healthiest foods. And this is no coincidence, since millet in combination with pumpkin contains huge reserves of vitamins, various useful nutrients and elements. In addition, this dish contains little calories. For those who watch their figure and eat right, this is the best dish for them. This dish can be consumed by both adults and children, and it does not cause allergies.
Excellent porridge with pumpkin is made in pots in the oven - it turns out very tender, fragrant and light. The millet turns out more boiled, saturated with the honey-nutmeg smell of pumpkin. Cooking this recipe is easy, quick and very tasty. Cooking such porridge is a pleasure and you don’t need any special culinary skills. Even a beginner can cope.
In millet and pumpkin porridge, all proportions may not be observed. If you like milk porridge, then you should add less vegetables, but if, on the contrary, you need to increase its quantity. You can experiment with taste. For example, add more sugar for those with a sweet tooth or more salt (for those who don’t like sweets). It all depends on each person's preferences.
Porridge in pumpkin
This dish is very tasty, healthy and effective. Porridge cooked in pumpkin and simmered in the oven receives all the juice and aroma of this vegetable, completely steams and becomes of an extraordinary taste, while retaining all the beneficial properties.
Ingredients for this recipe:
- 1 PC. small pumpkin;
- 1 cup millet;
- 200 g carrots;
- 0.5 glasses of milk;
- salt and sugar to taste.
Preparation
Wash the pumpkin, cut off a small top and carefully remove the pulp and all the seeds. The pulp should be removed so that the thickness of the walls is about 3 cm. Pour millet inside the pumpkin, pour in milk, add chopped or coarsely shredded carrots, add salt and sugar. The pumpkin should be filled only 2/3 full, cover it with the cut off top and place in the oven. The temperature in the oven should be 180 degrees.
You need to cook the porridge in the pumpkin for about an hour. Remove the finished porridge from the oven, and before serving, carefully remove the pumpkin porridge along with the pulp onto a plate.
Millet porridge with pumpkin in the oven in pots
For this dish you will need
How to cook?
First of all, you should prepare all the products - peel the pumpkin from skin and seeds, cut into cubes or randomly (not so important). Sort the millet, rinse twice in cold water, then pour boiling water over it. This method removes the bitterness from millet that may be present in the finished millet dish.
Then drain all excess water from the cereal and begin filling the pots. Carefully add all ingredients. It is advisable to place butter on top of the entire mass. Next, pour milk into the pots (preferably homemade, as it is richer - but the calorie content will be higher). To the very top of the pot can't be filled with milk, otherwise, when boiling, it will run away and burn, and there will be an unpleasant burning smell in the apartment.
Be sure to cover the pots with lids and place them in the oven to bake. If the pots do not have lids, they can be replaced with foil. Pumpkin porridge should be baked in the oven at a temperature of 170–180 degrees for 30–35 minutes. 5 minutes before it’s ready, remove the porridge from the oven and remove the lids (foil) so that a delicious golden crust forms on top.
Pumpkin porridge is prepared in various ways, but none of them compares with millet porridge, which is prepared according to the recipe in a pumpkin pot. Previously, such porridge was prepared in Russian ovens and was the most favorite dish for children. into her added honey, cottage cheese, poppy seeds, dried fruits.
This dish is recommended for many, especially those who watch their calorie intake, have anemia or have heart problems. This vegetable contains chemical compounds that help normalize cholesterol, improve hair structure, make the skin more attractive, and help fight changes in blood pressure.
Pumpkin pulp contains quite a lot of pectins - these are water-soluble dietary fibers that stimulate intestinal motility and help heal ulcers and remove radionuclides from the body. Due to this, pumpkin pulp paired with any cereal is recommended for swelling and atherosclerosis caused by heart failure. It also contains a lot of iron.
In the pumpkin pulp contains vitamin T, which is endowed with actions to accelerate metabolic processes. Namely, this does not allow fat to be deposited and helps remove waste and toxins from the body.
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