📝 About This Recipe
This magnificent dish, known as 'Tykva Farshirovannaya Kashoy,' is a cornerstone of traditional Russian village cooking, often referred to as 'The Tsar of Porridges.' A whole pumpkin serves as a natural ceramic pot, infusing the golden millet with its sweet essence while the grains steam to fluffy perfection alongside honey-soaked dried fruits. It is a stunning centerpiece that embodies the warmth of a Russian dacha, offering a complex balance of earthy grain, creamy dairy, and autumnal sweetness.
🥗 Ingredients
The Pumpkin Vessel
- 1 piece Sugar Pumpkin or Kabocha Squash (approximately 3-4 lbs, smooth-skinned)
- 1 tablespoon Melted Butter (for brushing the interior)
- 1/4 teaspoon Salt (to season the pumpkin walls)
The Millet Filling
- 1.5 cups Millet (Proso) (rinsed thoroughly in hot water until clear)
- 3 cups Whole Milk (full fat is preferred for richness)
- 4 tablespoons Unsalted Butter (cubed)
- 3 tablespoons Honey or Sugar (adjust to desired sweetness)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
Fruits and Aromatics
- 1/2 cup Dried Apricots (chopped into bite-sized pieces)
- 1/2 cup Golden Raisins (Sultanas)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Vanilla Extract (optional but recommended)
- 1/4 cup Walnuts (toasted and roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Wash the exterior of the pumpkin thoroughly and pat dry.
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2
Using a sharp knife, carefully cut off the top of the pumpkin to create a lid. Keep the stem intact for aesthetics.
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3
Scoop out the seeds and stringy pulp from the inside of the pumpkin using a heavy spoon until the walls are clean and smooth.
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4
Brush the inside of the pumpkin with 1 tablespoon of melted butter and sprinkle with a pinch of salt. Place the pumpkin on a parchment-lined baking sheet.
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5
Rinse the millet in a fine-mesh sieve under very hot running water for 2-3 minutes. This is crucial to remove the natural saponins which can make millet taste bitter.
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6
In a medium saucepan, bring the milk to a gentle simmer. Add the rinsed millet, salt, and honey. Cook for 10 minutes over low heat, stirring occasionally. The millet should still be firm and the liquid not yet fully absorbed.
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7
Remove the saucepan from heat and stir in the chopped dried apricots, raisins, cinnamon, and vanilla extract.
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8
Pour the par-cooked millet mixture into the hollowed pumpkin. Do not pack it too tightly, as the grain will expand further during baking.
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9
Top the filling with the cubes of butter. The butter will melt down through the grains, creating a silky texture.
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10
Place the pumpkin 'lid' back on top. If you have extra filling that doesn't fit, bake it separately in a small ramekin.
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11
Bake in the center of the oven for 60 to 90 minutes. The timing depends on the thickness of your pumpkin; it is ready when the pumpkin flesh is tender when pierced with a knife.
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12
Carefully remove from the oven and let it rest for 10-15 minutes. This allows the kasha to set and the flavors to meld.
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13
To serve, scoop out portions of the millet porridge along with generous chunks of the soft cooked pumpkin flesh from the inner walls.
💡 Chef's Tips
Always rinse millet with boiling or very hot water to ensure a sweet, nutty flavor without bitterness. Choose a pumpkin with a flat bottom so it remains stable in the oven and on the serving platter. If the pumpkin lid starts to brown too quickly, cover the top of the pumpkin loosely with aluminum foil. For a savory twist, omit the sugar and fruit, and instead add sautéed onions, mushrooms, and garlic to the millet. You can substitute the milk with a mix of coconut milk and water for a dairy-free version that still maintains creaminess.
🍽️ Serving Suggestions
Serve with a generous dollop of Smetana (Russian sour cream) or Greek yogurt on top. Pair with a hot cup of black tea with lemon, served in a traditional glass holder (podstakannik). Drizzle with a little extra dark forest honey just before eating for added floral notes. Serve as a hearty breakfast or as a stunning side dish alongside roasted duck or pork. Add a sprinkle of toasted pumpkin seeds (pepitas) on top for a delightful crunch.