Fall is slowly rolled in to our state. The color of the leaves are so beautiful turning from light yellow to a bright red. The weather is also starting to show the first signs of cooling. Our stores are starting to sell a lot of fall vegetables and one of them is of course is Pumpkin. We have many pumpkins around the house, some of them I use for outside decorations and others I am using for many culinary experiments. I love squash and love cooking with it. We made many dishes with pumpkin during my childhood. This recipe was passed down to me from my grandmother it is very common dish we call it Kasha. It is sweet tasting, plus my grandmother had a sweet tooth and always added more sugar but I decided to omit sugar and used dry mangoes because they are very sweet, you can use any dry fruits that you like.
For about 4 servings you will need:
• 1 medium size whole Pumpkin
• cup of millet
• cups of milk
• salt and sugar to taste
• 1/2 cup of dry mango or any dry sweet fruits
• 1 tablespoon olive oil
Preheat your oven to 400F. Cut the top of the pumpkin and save for later as you need it as a lid and using a spoon remove all of the seeds.
Drizzle olive oil inside and bake it for 20 minutes then remove from the oven.
Cook your millet in two cups of water for about 20-25 minutes until it is fully cooked.
Pour milk into sauce pan then add the chopped mango, salt and sugar to taste, you can add your favorite spices like cinnamon, nutmeg and clove if desire, steep it for 30 minutes.
Stuff pumpkin with cooked millet and then pour milk with mangoes.
Cover it with the cut of pumpkin lid and bake it for another 40 minutes. Carefully remove pumpkin from the oven, cover it with a kitchen towel and leave like that for 15 minutes.
Now your Kasha is ready to be served.
Top it with the butter or you can use ricotta or goat cheese and enjoy!