Roasted pumpkin stuffed with millet, almonds and cranberries is a vegan dish that tastes delicious and looks beautiful. I serve this dish for lunch or dinner, often as a main course, but also as a side dish. I sometimes replace mashed potatoes, rice and groats with this pumpkin. When served as an addition, this stuffed pumpkin goes well with roasted poultry, goulash and minced cutlets.
I start preparing stuffed pumpkin by pre-baking the pumpkin in the oven. After removing the seeds, I rub the pumpkin thoroughly with oil, then bake it until it starts to soften. While the pumpkin is baking, I make the millet filling. I cook the millet in water, drain it and cool it down – when combining with the other ingredients of the stuffing, the groats do not have to be cold. Next, I add chili, garlic, onion, turmeric, parsley, cranberries and almonds. I season the stuffing with a bit of salt, and fill the roasted pumpkin with it. I continue baking until the pumpkin is soft. I invite you to reach for the following recipe for pumpkin stuffed with millet and I wish you a tasty meal.
Ingredients for pumpkin stuffed with millet.
- 100 g millet
- 1 teaspoon of freshly chopped parsley
- 1/2 teaspoon of salt
- 50 g onion
- 3 tablespoons of oil
- 1/2 teaspoon of chili flakes
- 1 big clove of garlic
- 2 teaspoon of dry cranberries
- 1/4 teaspoon of turmeric
- 3 small pumpkins (1 kg all together)
- 2 tablespoons of almonds
How to make pumpkin stuffed with millet.
Cut off about a centimetre from the top of each pumpkin to open it up and remove the seeds. After removing the seeds, grease the pumpkins with the previously cut off upper layers, on the inside and outside with two tablespoons of oil, and place on a baking tray. Next, put in the oven preheated to 200 degrees Celsius and bake for 40 minutes.
Pour one tablespoon of oil into a pan, add finely chopped onion and fry over a medium heat for 5 minutes. Following that, add mashed garlic, chili flakes and continue frying for a few seconds.
Cook the millet according to the instructions on its package – it took me 20 minutes. Put the cooked groats in a bowl, add fried onion with garlic and chili pepper, almonds, turmeric, salt, cranberries and parsley. Mix thoroughly.
Carefully remove the pre-baked pumpkins from the oven, put the filling in and cover with the previously cut pumpkin lid. Put them back in the oven for 30-35 minutes, at same baking temperature as before. Serve the stuffed pumpkins as a main course or as an addition to dinner dishes.
Good to know when making pumpkin stuffed with millet.
You can replace the millet with couscous.
The pumpkin called sweet dumpling is small and works well in this dish. However, you can choose one larger pumpkin instead of three small ones. After baking, and before filling it with the stuffing, it is worth checking with a fork whether the pumpkin is already quite soft. If not, you should extend the baking time a bit. In my opinion, small pieces of pumpkin work best in this dish, because when serving, you can serve the whole pumpkin without the need to cut it into individual pieces.
Do you like dishes with pumpkin? If so, try our recipe for Pumpkin spice latte.