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Buckwheat Porridge Baked in a Pumpkin

A really tasty take on a classic, served in the most charming way! Buckwheat porridge baked in a pumpkin is a fresh spin on the comforting grain bowl so many of us grew up loving. It does take noticeably longer than the standard stovetop method, but the payoff is worth it — the finished buckwheat tastes so good that this dish has a real shot at becoming a regular on your family's menu.

FeruzoldAuthor avatar
Recipe author
Buckwheat porridge in pumpkin
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 2 g
Fats 29 % 5 g
Carbohydrates 59 % 10 g
78 kcal
GI: 10 / 40 / 50
    1. Preheat the oven to 350°F (180°C).
    1. Pick over the buckwheat to remove any stray debris, then rinse it under cool water 5 or 6 times, until the water runs clear. Drain it in a fine-mesh sieve to get rid of the excess liquid. Transfer the buckwheat to a small saucepan and cover with fresh water. Set it over medium heat and bring to a boil, then lower the heat and simmer until the grain is about halfway cooked and all the water has been absorbed.
    1. Wash the pumpkin well under cool water to remove any dust and dirt, then wipe it dry with a paper towel. A small round pumpkin weighing about 2 lb (up to 1 kg) works best for this recipe, since it'll roast through faster. If you want more servings, it's better to use two or more small pumpkins rather than one big one. Lay the pumpkin on its side, and with a large sharp knife — holding the pumpkin steady with your other hand — cut off the top. Scoop out the stringy insides and the seeds. Use an ice cream scoop to hollow out as much flesh as you can (save it for another dish); the inside should be left roughly half empty.
    1. Peel the onion, rinse and dry it, then cut it into small dice. Pour the vegetable oil into a skillet and sauté the onion over medium heat for 3–4 minutes, until soft and golden.
    1. Stir the sautéed onion into the half-cooked buckwheat. Season with the salt, ground black pepper, and any other spices you like, then mix everything together well.
    1. Set the hollowed-out pumpkin in a deep baking pan. Drop the pat of butter into the bottom, fill the cavity with the buckwheat mixture, and put the cut-off top back on like a lid. Pour a little water into the baking pan and roast the pumpkin for about 1 1/2 hours, until tender (timing will vary a bit with the size of the pumpkin), topping up the water in the pan as it evaporates. To check for doneness, pierce the pumpkin with a fork — it should be soft and slide in easily. Serve the buckwheat porridge straight from the roasted pumpkin. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g

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