Pumpkin porridge

Category: Dishes from cereals and flour products
Pumpkin porridge

Ingredients

Pumpkin
Pork (pulp) 0.5KG
Buckwheat 2 glasses
Bulb onions 2 pcs
Garlic 4 teeth
Vegetable oil, salt, pepper

Cooking method

  • Wash the pumpkin, cut off the top (it is very good when the "hat" is with a tail, then it is convenient to lift the "lid"). Use an ice cream spoon to slightly remove the pulp from the walls, leaving about 2 cm. Do not peel the pulp strongly, otherwise the pumpkin will "shrink" during the baking process and may even crack. Grate the inside with a mixture of salt and pepper, and coat the outside with vegetable oil, send to the oven at 180 degrees for about 40 minutes. Cut the meat into cubes, fry in oil, add onion, chopped pumpkin flesh and fry a little more. Add buckwheat, salt, pour in 2 glasses of water and simmer until almost cooked (it is very good to entrust this process to a multicooker). Then add the garlic, stir and put the filling into the pumpkin. Bake this whole structure for another 40 minutes at 140 degrees.

Note

Once in one magazine I spied a recipe, and now we have such a pumpkin in the fall - a signature dish! Of course, it is better when the pumpkin is round with ribs, it comes out more stable, but for some reason recently it is simply not possible to find such a pumpkin, so I chose what looks more like a "saucepan". This time I had onions after marinating the kebab, so the new spicy notes were not superfluous! It is also very cool to add mushrooms - champignons or even better forest ones, just a bomb! But small children make their own adjustments to the recipe, but they gladly absorb this porridge!
Pumpkin porridge
In the fall I freeze the pulp of the pumpkin, and then in the winter, when it’s hard to find a whole one, I bake it in such a “pumpkin”:
Pumpkin porridge
Bon Appetit everyone!

Sens
The pot is super! and the recipe is super!
exiga
Thank you so much!

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