Millet-ricotta-cake With Pumpkin

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 head radicchio
• 1 1/4 kg hokkaido squash (the peel of this pumpkin is edible)
• 375 g ricotta cheese
• 250 g millet
• 50 g mixed seeds (sunflower, pumpkin etc)
• 500 ml water
• 1 onion
• 1 teaspoon paprika
• 1 teaspoon ground thyme
• 1 pinch salt

Recipe

• 1 wash the hokkaido squash, remove the seeds and grate the pumpkin finely.
• 2 cut the radicchio into small slices and dice the onion.
• 3 in a large pan heat some oil and sweat the pumpkin, the radicchio and the onion in it. spice with paprika, thyme and salt.
• 4 meanwhile bring to a boil the water in a pot, stirr in the millet and let simmer until tender.
• 5 in a fireproof dish combine millet, ricotta cheese and vegetables.
• 6 sprinkle with the seeds and bake at 200 °c in the preheated oven for approximately 15 minutes.