Pumpkin Millet Casserole

pumpkin kasha
It’s a good time to make a pumpkin casserole. For this recipe, I use the millet, but you may also use the rice instead.


  • 300-400 g pumpkin
  • 1 cup millet
  • 2 cup milk
  • 3 tbsp butter
  • Pinch of salt
  • Sugar to taste


  1. Preheat the oven to 350 degrees F.
  2. Take a chunk of peeled pumpkin, cut into small pieces, grind or grate.
  3. Rinse and drain millet.
  4. Separately, bring the milk to boil.
  5. in the pot or casserole dish, combine millet, pumpkin, and hot milk. Add butter, salt, and sugar.
  6. Cover the dish with a lid, put into the oven for 40-60 minutes or until it’s cooked. You may remove the lid in 10 minutes before finish.
  7. Note: if using a pot, you may start cooking on the kitchen range top on the medium heat, stirring all the time to prevent burning on the bottom, until it’s boiling, then insert to the oven.
  8. Serve hot with a cup of cold milk. Sprinkle with cinnamon sugar on the top.