Stuffed pumpkin

Category: Vegetable dishes
Stuffed pumpkin


small pumpkin 1 PC
millet 1/3 st
raisins 100 g
dried apricots 100 g
prunes 4-6 pcs
carrot 1 PC
bulb onions 1 PC
butter 25 g
vegetable oil for frying

Cooking method

  • Preheat the oven to 200 ° C. Wash the pumpkin, wrap in foil and bake for 40 minutes. Remove from oven and allow to cool. Do not turn off the oven.

  • Wash raisins, dried apricots and prunes, put in a bowl and pour boiling water over. Let it brew for 20 minutes. Discard in a colander. Cut dried apricots and prunes into small pieces.

  • Rinse the millet several times. Boil 2 cups of water, add salt and millet. Bring to a boil, reduce heat and cook until the liquid disappears completely.

  • Peel the onions and carrots, cut into thin strips. Heat vegetable oil in a frying pan, fry vegetables, 4 minutes. Remove from fire

  • Cut the top off the pumpkin. Pull out the core carefully.

  • Mix millet with dried fruits, onions and carrots. Stuff the pumpkin with the resulting filling. Put a piece of butter on top. Cover with the top and return to the oven for 7-10 minutes.

The dish is designed for


National cuisine



I was cooking at the end of January (I accidentally came across a photo on my computer).
I don't like either pumpkin or millet - let me think I'll suddenly cook a taste to please. The result pleased

Svetl @ nka
I don't like pumpkin either. but just for one delicious look of your dish I went to put +

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