Pumpkin with Millet and Chanterelles
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Before preparing this dish, the flesh of the pumpkin is scooped out. Don't throw it away — it will definitely come in handy someday. This pumpkin dish is served at a local restaurant in the area. The recipe was shared with us by Emma Smith, the author of the book 'A Culinary Journey with Emma Smith.'
Ingredients
- Pumpkin - 1 piece
- Millet - 3.5 oz
- Pickled Chanterelles - 5.3 oz
- Rutabaga - 1.8 oz
- Carrot - 1.8 oz
- Onion - 1.8 oz
- Garlic - 0.4 oz
- Vegetable Oil - 1 fl oz
- Salt - 0.1 oz
- Spices - 0 oz
Step by Step guide
Step 1
Carefully cut off the top (lid) of the pumpkin and remove the flesh and seeds (the flesh can be used for another dish).
Step 2
Cook the millet in water at a ratio of 1:2. Boil the mushrooms. Peel the vegetables, dice them into small cubes, and sauté in oil until cooked.
Step 3
Mix the mushrooms and vegetables with the grain, add salt and spices. Spoon the mixture into the pumpkin and cover with the top.
Step 4
Wrap the stuffed pumpkin in foil and place it in a preheated oven at 320°F for 60 minutes.
Step 5
Then remove the foil. Brush the pumpkin with oil and return it to the oven for another 10 minutes to brown.
Step 6
Before serving, make cuts on the sides of the pumpkin to let the filling spill out.
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