Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto

Name: Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto
Prep time: 25 min
Cook time: 1 h
Total time: 1 h
Yield: 8 portions
Ingredients: 2 pumpkins; olive oil; fine sea salt; 2 garlic cloves; 100 g onions; 20 g olive oil; 300 g millet grains; 60 g raisins; 600 g water; 1 tsp ground cumin; 1 ½ tsp vegetable stock paste, homemade; 50 - 60 g pitted black olives; 2 - 3 pinches ground black pepper; 100 g hazelnuts; 100 g Parmesan cheese; 500 g water; 400 g broccoli florets; 10 g fresh basil leaves; 1 garlic clove; 80 g olive oil; ½ tsp fine sea salt; 1 pinch ground black pepper

3.7 3 évaluations

Prép. 25min

Total 1h

8 portions

Ingrédients

Pumpkin

pumpkins small, halved horizontally, seeds removed
2
olive oil for drizzling
fine sea salt for seasoning

Millet

garlic cloves
2
onions quartered
100 g
olive oil
20 g
millet grains
300 g
raisins
60 g
water
600 g
ground cumin
1 tsp
vegetable stock paste, homemade
1 ½ tsp
1 ½ vegetable stock cubes (for 0.5 l each), gluten free, crumbled
pitted black olives sliced, to taste
50 - 60 g
ground black pepper to taste
2 - 3 pinches