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How to bake pumpkin with porridge in the oven. Millet porridge with pumpkin in the oven. Equipment to help the housewife

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, about half a glass, into the bottom of the heatproof dish.

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!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Many people associate hearty millet porridge with bright pieces of pumpkin with a carefree childhood: it was given to them in kindergarten or prepared by their grandmother. If you like the specific sweetish taste of pumpkin, you can repeat the recipe at home without any problems.

How to cook millet porridge with pumpkin

Millet and pumpkin are a classic combination. The dish can be made with milk and water, sweet and salty (with cheese and spices), with fruit, in a pot, assorted cereals (rice and millet porridge). It is suitable for breakfast for the whole family.

In a slow cooker

A light, nutritious breakfast is prepared quickly without the participation of the hostess. Take a small pumpkin, washed millet, milk, prepare according to the recipe - feed the whole family. Porridge in a slow cooker turns out to be especially aromatic and rich, almost like coming out of a Russian oven.

In the oven

Traditionally, pumpkin porridge is cooked on the stove, but you can bake it in the oven. The cereal is saturated with the aromas and amber color of the vegetable, and the dish acquires a nutmeg-honey flavor. You can bake and serve in pots, add spices: vanillin or cinnamon.

Recipe for millet porridge with pumpkin

Start by choosing a high-quality pumpkin: it should not be too large, it is better if its flesh is bright orange - this indicates a high content of beta-carotene. Peel it from seeds and fibrous core, cut off the peel. Cut the pumpkin pulp into cubes and boil in salted water for 30 minutes. Separately, cook the millet and rinse. Combine all ingredients, add milk, season to taste and bring to readiness.

With milk

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content: 314 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

The simplest step-by-step recipe for preparing a healthy treat requires only three ingredients and forty minutes of free time, after which bright orange, aromatic pumpkin porridge with millet in milk will appear on your dinner table. After half an hour of cooking, be sure to darken the container with the porridge in the oven.

Ingredients:

milk – 1 liter;
millet cereal – 200 g;
pumpkin pulp – 500 g;
salt, sugar - to taste.

Cooking method:

Cut the pumpkin pulp into small cubes or grate on a large-mesh grater.
Heat the milk, place the vegetable cubes in it, and cook for 15 minutes over medium heat.
Rinse the millet under warm water and strain. Add the cereal to the remaining ingredients, add a little salt, add sugar to taste and cook for 15 minutes.
Preheat the oven to 130C, simmer the dish for 25-30 minutes until cooked. Serve with a slice of butter on top.

On the water

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content: 51 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

The dietary, lean version will be no less tasty. Butter can be replaced with vegetable oil, such as olive oil.

Ingredients:

pumpkin pulp – 350 g;
millet – 200 g;
water – 1 l;
salt, sugar - to taste.

Cooking method:

Prepare the vegetable, cut the pulp into cubes. Fill a saucepan with water.
Place on the stove and cook over medium heat for 10 minutes until the vegetable is slightly softened.
Prepare millet cereal: rinse, pour boiling water over it, add to the pan.
Season, add salt, mix carefully so that the vegetable pieces do not fall apart.
Cook for another 20 minutes, stirring occasionally. When the water has evaporated, cover the container with a towel, simmer for 30 minutes and serve.

In a pot

Time: 60 minutes.
Number of servings: 5 persons.
Calorie content: 312 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

If you prefer to cook healthy, nutritious meals, then try this option. Pumpkin porridge with millet in a pot has some manufacturing features: the pot with the ingredients cannot be placed in a very hot oven and baked at high temperature - the dish must simmer. Do not fill the container to the top - boiling juice will burn.

Ingredients:

butter – 30 g;
millet – 300 g;
milk – 800 ml;
pumpkin pulp – 300 g;
sugar – 15 g;
salt - a pinch.

Cooking method:

Prepare the pumpkin pulp: cut the peel from the vegetable, remove the fibers and seeds, cut the vegetable into pieces. Rinse it under water and dry it.
Rinse the cereal, pour boiling water over it to remove the bitterness.
Place vegetable pieces, cereal, sugar and salt at the bottom of the mold. The oil can be added now or at the very end.
Add milk until it covers the ingredients.
Cover the pots with lids and simmer in the oven for 30 minutes. If you want to get a golden crust, then open the lid 5 minutes before the end of baking.

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content: 298 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: medium.

Pumpkin casserole with millet is complemented with raisins, cinnamon, and nuts - this is a very good option for a hearty, healthy breakfast.

Ingredients:

pumpkin pulp – 400 g;
water – 600 ml;
millet – 300 g;
raisins - a handful;
olive oil – 20 ml;
sugar – 40 g;
cinnamon - a pinch;
seeds for decoration.

Cooking method:

Rinse the millet thoroughly, pour boiling water over it, and boil until tender, adding salt first.
Grate the pumpkin pulp on a large-mesh grater, simmer with vegetable oil, add sugar and cinnamon to taste.
Grease the pan, add half of the porridge and smooth it out. The next layer will be pumpkin puree, followed by another layer of millet.
Place the casserole in the oven, preheated to 180 degrees, for 30 minutes. Turn the finished treat over and sprinkle with seeds and raisins.

Millet porridge with frozen pumpkin

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 78 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty: easy.

Not all housewives always have fresh pumpkin on hand. It is very convenient in the fall to cut the pulp into cubes and freeze it so that you can use it on occasion, even without defrosting it first.

Ingredients:

milk – 200 ml;
pumpkin pulp – 200 g;
butter – 40 g;
liquid honey – 20 g;
salt - a pinch;
millet – 150 g.

Cooking method:

Sort the cereal, rinse in hot water.
Boil milk on the “Baking” mode, add frozen pumpkin pieces, add salt, cook for 5 minutes.
Add the washed millet, stir, cook on the “Stew” mode for 7-10 minutes.
Add a slice of butter and continue cooking in the same mode for 20 minutes.
Add honey and sugar to taste and serve.

Millet porridge baked in pumpkin

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content: 219 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: medium.

Fragrant millet porridge, placed in a scraped pumpkin and baked in the oven, is imbued with the aromas of spices. To prepare, take a medium pumpkin without damage, carefully cut off the “lid”, remove the seeds and fibrous contents. Next, the vegetable pot is filled with the contents and baked. When serving, sprinkle the treat with nuts.

Ingredients:

nuts - a handful;
medium pumpkin – 1 pc.;
millet – 300 g;
butter – 30 g;
sugar – 30 g;
honey - 1 tbsp. l.;
cinnamon, orange zest - a pinch;
salt - a pinch.

Cooking method:

Before preparing the dish, sort out, rinse the millet grains, and pour them into the prepared pumpkin pot.
Add cinnamon, orange zest, a little salt, sweeten, stir and place sticks of butter on top.
Pour in the milk – it should cover the ingredients in the pumpkin pot.
Cover the container with a lid and place it on a baking sheet, onto which you first pour a little water.
Place in the oven for an hour and a half. Pour honey over the finished dish and sprinkle with nuts.

With raisins

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content: 197 kcal.
Purpose: for breakfast.
Cuisine: European.

A simple, homemade recipe for a healthy, satisfying breakfast consists of familiar ingredients and fills you up for the whole day. The porridge is complemented with raisins; they can be replaced with dried apricots or prunes. It is better to cook in ceramic dishes to preserve all the vitamins.

Ingredients:

grated pumpkin pulp – 300 g;
raisins – 70 g;
sugar – 50 g;
milk – 100 ml;
dried apricots - a handful;
water – 1 l;
millet – 1 tbsp.

Cooking method:

Grate the pumpkin pulp using a medium-mesh grater. Wash and chop the dried apricots. The recipe for millet porridge with pumpkin and raisins can be supplemented with dried berries, candied fruits, and nuts.
Pour boiling water over the millet and cook for 20-25 minutes until half cooked.
Add pumpkin pulp, dried fruits, and sugar.
As soon as the mixture boils, pour in the milk and cook until tender.

With dried apricots

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 328 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

The bright orange ingredients of the dish perfectly lift your spirits on a rainy autumn day and charge you with energy and positivity. The dish is suitable for absolutely everyone: those who are on a diet (for weight loss), fasting, or diabetics (you just need to eliminate or replace sugar).

Ingredients:

dried apricots - a handful;
millet cereal – 150 g;
baked milk – 600 ml;
vanillin - a pinch;
butter – 30 g;
pumpkin pulp – 650 g;
salt, seasonings - a pinch.

Cooking method:

Rinse the dried apricots, place in a container, add washed, scalded millet to it.
Cut the pumpkin pulp into cubes and place on top.
Fill with water and bring to a boil. Reduce heat, add milk, add sugar (or substitute), butter.
Simmer with the lid closed for another 10 minutes.

With apples

Time: 1 hour.
Number of servings: 6 persons.
Calorie content: 316 kcal.
Purpose: for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Add ripe sweet and sour apples and a medium pumpkin with bright orange fleshy flesh and create a sunny, colorful treat. Complete the finished dish with liquid honey or cinnamon, you can add a little grated ginger.

Ingredients:

pumpkin pulp – 200 g;
millet – 200 g;
apples – 2 pcs.;
cinnamon, honey - to taste;
butter – 30 g;
a pinch of salt.

Cooking method:

Cut the apples and vegetable pulp into cubes.
Pour boiling water (800 ml) over the millet, add salt, and cook for 7-10 minutes.
As soon as the cereal is boiled, add apples and pumpkin cubes, simmer over low heat for another 15-20 minutes.
Some time before it’s ready, add honey, cinnamon, and butter. Keep the dish covered and serve.

With meat

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content: 369 kcal.
Purpose: for breakfast, dinner.
Cuisine: European.
Difficulty: medium.

This option for preparing millet porridge (with pumpkin and meat) will please men. A hearty, high-calorie dish is prepared without milk, in water, adding your favorite spices and seasonings. If you don't want to use fatty meats, take turkey breast or veal.

Ingredients:

carrot – 1 pc.;
veal – 350 g;
millet – 1.5 tbsp.;
vegetable oil – 70 ml;
pumpkin pulp – 400 g;
onion – 1 pc.;
water – 600 ml;
salt, spices - to taste.

Cooking method:

Cut the washed meat into small portions.
Peel the onions and carrots and cut into cubes.
Cut the pumpkin pulp into cubes or as desired.
Rinse the millet under running water and scald it to remove the bitterness.
Pour oil into a deep, thick-walled pan, heat and fry the onions and carrots until soft.
Add meat, brown for 2-3 minutes.
Add boiling water, season, salt, cover and simmer until the meat is cooked.
Place pumpkin cubes in the roast, simmer for 5 minutes, add millet. Cook at minimum temperature with the lid closed for another 20 minutes.
Check the readiness of the roast, if necessary, add liquid and simmer a little.

How to cook delicious millet porridge with pumpkin - cooking secrets

Before you make a delicious, vitamin-rich dish, read some recommendations from professional chefs:

In order for millet and pumpkin not only to be tasty, but also to retain all the beneficial substances, in the old days it was cooked in a clay pot in an oven. At home, porridge can be simmered at minimum temperature in the oven.

Discuss

Millet porridge with pumpkin in milk and water

Millet and pumpkin go well together. Their rich chemical composition allows us to consider this dish unique. It's rare to find a product that has so many positive qualities. gives a powerful boost of energy, so it is often used to restore strength after illness. This sunny cereal is recommended for use as food for those who have problems with the heart, liver, pancreas or nervous system. It perfectly removes toxins and unwanted antibiotic decomposition products from the body. Nowadays, with the availability of a large number of potent drugs, this is especially true. Pumpkin also contains many rare vitamins, without which the body would have difficulty digesting certain types of heavy foods. Together, these two products make a great tandem.

Everything ingenious is simple

The most basic way to combine cereals and an unusual plant is to boil them together. Pumpkin turns out very tasty in the oven. It is often prepared in villages. Our ancestors knew a lot about food, so we still admire the extraordinary taste and great benefits of the dishes invented by our grandmothers. Millet porridge turns out just as tasty as in a Russian oven. There are no special secrets here. To prepare the dish you will need very little: for 1 pumpkin - 1 liter of milk, 100 grams of sugar, 1 glass of millet, 100 grams of butter, 1 teaspoon of table salt.

Everything is prepared quite simply.

A ripe pumpkin needs to be thoroughly washed, dried and cut off the top part near the stem in the form of a lid.
Free the fruit from the pulp by carefully cutting it out with a knife and spoon. The wall thickness should remain 1-1.5 centimeters.
The seeds and fibers can be discarded, but the pulp must be grated on a coarse grater. The dish only requires 1 cup of chopped product.
Rinse the millet thoroughly, pour boiling water over it and place it in a pumpkin “pot”.
In a separate saucepan, boil milk with sugar and salt. Pour the hot mixture over the cereal.
Add the oil and mix gently.
Cover the pumpkin with its own “lid”, place it on a baking sheet and put it in the oven.
After an hour, remove the “lid” and continue to simmer for another 1 hour. The contents on the surface should be covered with a golden brown crust. The finished product can be placed on plates and served.

Millet porridge in pumpkin in the oven will turn out even tastier if you initially add raisins or candied fruits to the mixture. But it will also work out well without them. This is one of those dishes that don't require constant supervision. Millet porridge in pumpkin is cooked in the oven for a little over two hours. This is enough for the cereal to boil well and, together with the other products, turn into a fragrant soft mixture.

For every taste

I must admit that pumpkin goes well with almost any cereal. They complement each other perfectly. Pumpkin porridge with cereal can be a good breakfast and give the necessary boost of energy for the whole day. Take, for example, rice. Its small snow-white grains will harmonize wonderfully with the bright orange pumpkin pulp. For this porridge you will need: 7 tbsp. spoons of rice, 0.5 kilograms of pumpkin pulp, a glass of milk, and it is better to add sugar and salt to your taste.

Cooking process.

Cut the pumpkin into pieces of arbitrary sizes, place in a saucepan, cover with cold water and place on the stove. After boiling, reduce the heat and cook until the product is ready.
Place the washed rice into a pan with boiling pumpkin. Boil the mixture until the cereal is completely cooked.
Salt the product, add sugar and pour milk. As soon as the mixture boils again, reduce the heat and leave for 5-6 minutes with constant stirring.

Place the finished porridge on a plate and generously season with butter.

Equipment to help the housewife

You can prepare millet porridge with pumpkin using a slow cooker. The whole process will take no more than half an hour, and the result will be no worse than in the oven or To work, you need to prepare a glass of water, a glass of millet, 100 grams of sugar, 300 grams of pumpkin pulp, 400 ml of milk, a teaspoon of salt and butter.

Everything is prepared in one step:

Place washed millet, water, diced pumpkin, sugar and salt into the container one by one and pour milk over everything.
Close the multicooker tightly with a lid and set the timer for 30 minutes in the “Porridge” mode.

All you have to do is wait a little, and then put the aromatic mass into plates and add butter for flavor.

Porridge is a wonderful dish for breakfast: right in the morning we get a boost of energy, saturate our body with vitamins and other useful substances.

Oven-cooked millet porridge with pumpkin is good for everyone. The only drawback is that it takes a relatively long time to prepare, like for a weekday. Unfortunately, many of us do not have enough time in the morning to set aside an hour and a half for cooking. So on weekdays, cooking pumpkin and millet porridge in the oven can be transferred to dinner, and on the weekend you can treat yourself to your favorite porridge in the morning.

Porridge with pumpkin is incredibly healthy. The bright orange vegetable is quite sweet, so those who are concerned about the extra calories can do without sugar. For the rest, you can add sugar, a minimal amount. Pumpkin porridge is good because it can be prepared with the addition of other grains. I recently cooked, well, today I’ll tell you how to cook millet porridge with pumpkin in the oven.

For cooking, we do not need a whole pumpkin, but only a piece. Cut a thin layer of skin from the pumpkin pieces.

Check the millet cereal for impurities, rinse it several times, then pour boiling water over it and soak in boiling water for 2-3 minutes. It is believed that millet cereals can taste bitter, and this simple procedure will protect us from this.

Cut the pumpkin pulp into pieces or grate it. Let's put it in the form in which we will cook the porridge in the oven. You can cook porridge in this way in clay pots (portioned and large), ceramic dishes, and fireproof glass containers.

Add the washed and scalded millet.

Pour the porridge with milk or milk half and half with water. At this stage, add sugar (if you are adding it). All contents should not reach the edges of the mold or pot by 2 centimeters.

It is best if your form or pot has a lid. I don't have a lid on the pan, so I'll cover the contents with foil. When baking, the contents of the pan may escape, so you can place the pan on a baking sheet or in a large frying pan. It is recommended to place a mold like mine in a cold oven, otherwise it may crack. The oven temperature should not rise above 220 degrees. This is also provided for in the operating rules. Baking time is approximately 1 hour.

Stir the finished porridge. The pumpkin pieces will become so soft that when stirred they will turn into puree, and the porridge will take on a uniform consistency.