Canned pumpkin ain’t got nothin’ on me! Sure, buying/gutting/roasting/mashing a pumpkin to make puree takes a few HOURS longer than stopping by the grocery store to get a $3 can of pumpkin, but if living in Ukraine has taught me nothing else, it’s to appreciate homemade (with love) foods. Plus, they taste better!
Exhibit A: Pumpkin Kasha
and now for the play-by-play.
Step 1: Buy pumpkin, scoop out the guts, cut into chunks & roast in pre-heated oven for 1 hour.
Step 2: peel away skin, cut into chunks & then MASH!
Step 3: Reserve some of the pureed pumpkin for later use (bread, scones, pancakes, soup, etc)
Step 4: in large pot, brown a cup of millet. After a few minutes, add 2 cups of pumpkin puree and mix! Stir in 2 cups of milk and cook until simmering lightly.
Step 5: Add in 1/3 cup honey, 1 tsp sugar, a pinch of salt, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp ginger. Stir until honey is dissolved.
Step 6: Cover, reduce heat, and simmer for 15 minutes or until the millet has absorbed almost all of the liquid.
Step 7: Dot the mixture with butter, sprinkle with sugar, cover, and put in pre-heated oven for 15-20 minutes.
Step 8: EAT!
I wish I could tell you this lasted longer than 1 day….but I would be lying.
I DID, however, bake 2 perfect loaves of pumpkin bread that I brought to school (and I only ate 1 piece!) The Ukrainians went NUTS. I think about 57 people asked me for the recipe. You’re welcome, Ukraine.