It's the pumpkin season and we are loving it!
Pumpkin patch was on agenda this weekend. Four little pumpkins came home with us. We ALWAYS carve them, so this year everyone felt that something new would be fun to do.
So, we cooked one.
Not very poetic, but let me tell you - it was GOOD.
And my words can be trusted because in the fridge there aren't any leftovers. Considering that 4 little mouths devoured the majority of the dish, I'm planting this one as a permanent tradition forever.
1 small-ish pumpkin ( sugar pumpkin would be great too)
1-2 cups of wheat (depending on the size of your pumpkin)
a handful of any nuts ( walnuts were divine!)
a large handful of raisins
1 - 1 1/2 cups of milk
1/2 stick of butter
2 Tbsp brown sugar
1 Tbsp honey
The making :
pre-heat the oven to 375
wash and prep your pumpkin by removing seeds, strings and cleaning the inside well.
place the pumpkin on the baking sheet, fill up to 1/2 of it with wheat, add raisins, sugar, cinnamon and salt. Mix well. Place pieces of butter on top.
Pour milk and make sure that all the grain mixture is well covered, tighten the "pumpkin lid", pour hot water into the baking sheet and put in the oven. bake for 1 - 1/2 hours. Add hot water as needed during the process.
When ready, pour honey over the pumpkin mixture and decorate with chopped nuts.
This recipe is really easy and variations are MANY. A year or so back I tried the savory version, and that one was a hit too.
ARE YOU A PUMPKIN TYPE OF A PERSON?
( i never new until i started cooking them)