Buckwheat porridge in pumpkin

1. Turn the oven on 180 degrees Celsius.

2. Carefully sort buckwheat from various foreign impurities and other debris, rinse with cool water 5-6 times until the water becomes completely clean. Then discard the grits on a fine sieve to get rid of excess liquid. Put the buckwheat in a small saucepan and pour clean water. Put the pan on medium heat and bring the water to a boil. Then reduce the heat and cook the porridge until half cooked over low heat until all the water is absorbed.

3. Wash the pumpkin well from dust and dirt with cool water, wipe with a paper towel. A small round pumpkin weighing up to 1 kg is best suited for this recipe. This way it will bake in the oven much faster. Therefore, if you need to increase the number of servings, it is preferable to take two or more fruits. Put the pumpkin on the side and with a wide sharp knife, holding the vegetable with your hand, cut off the top of the fruit. Remove the inner pulp and pumpkin seeds. Using a special ice cream spoon, scrape out as much pulp as possible - it can be used for another dish. Inside the pumpkin should be half empty.

4. Peel the onion, rinse and dry. Then cut it into small cubes. Pour vegetable oil into a frying pan and fry the chopped onion over medium heat for 3-4 minutes until soft and golden.

5. Add the fried onions to the buckwheat cooked until half-cooked. Season the porridge with salt, ground black pepper and any other spices to your liking. Mix all the ingredients well together.

6. Put the pumpkin, scraped from the inside, in a deep baking tray. Put a piece of butter on the bottom of the pumpkin, stuff it with cooked buckwheat porridge and cover with the cut top. Pour a little water into a baking tray and put the pumpkin to bake for 1.5 hours until ready (depending on the size of the fruit, it may take a little more or a little less time). At the same time, as it evaporates, pour water into the baking tray when baking. Readiness is easy to check by piercing the pumpkin with a fork (it should be soft and easy to pierce).

Ready-made buckwheat porridge to serve directly in a baked pumpkin.

Bon appetit!