Pumpkin Millet Kasha

“Pumpkins, in October, as fat as the full moon, they sit on our doorstep at night and glow.”

—Richelle E. Goodrich, in Being Bold

My pumpkins usually sit on the counter, and wait no longer than a few days until I turn them into some cozy, fall-inspired meal. Last year I made a ton of spicy pumpkin soup and lots of pumpkin stuffed pastries, but this fall, I can’t stop making my childhood favorite: Ukrainian pumpkin kasha—something very nostalgic and dear to my heart.

 If you think that kasha is just plain boiled buckwheat, I will definitely surprise you. In Eastern Europe, kasha is a vast food category that includes almost any cooked grain or cereal and can be either sweet or savory. In Ukraine, polenta, risotto, oatmeal and congee are all called kasha. 

I grew up eating kasha almost every day, and every time it was different and exciting. Of course, as a kid I was mostly thrilled about sweet milky kasha, which was almost dessert-like. My mom would often make it for breakfast, mostly during colder months, and to this day kasha remains my ultimate fall comfort food. 

This pumpkin millet kasha recipe is one of my all-time favorites. It has everything I love: rich flavor, complex aroma and dramatic appearance. I slowly cook millet inside a whole pumpkin until the millet grains are plump, the pumpkin flesh is tender and the skin is golden and caramelized. I usually make this kasha for our weekend brunch and serve it cut into wedges topped with a generous amount of flavorful Napa honey and a handful of roasted California walnuts. Pure comfort—and if this dish doesn’t scream “fall” to you, I don’t know what does.

[tasty-recipe id="9648"]