Pumpkin-millet casserole with feta cheese and tomato sauce

Lena from „Mein leckeres Leben“ loves to get cosy in winter with this casserole:

And this is how it's done.

Ingredients (for 1 casserole dish - 4 servings)

  • ½ stick leek
  • 3 cloves of garlic
  • 1 small Hokkaido pumpkin
  • 200 g millet
  • 4 tbsp oat flakes, small leaf
  • 2 eggs
  • 150 g sour cream
  • 200 g sheep’s cheese
  • 4 tbsp maple syrup
  • 100 g almonds
  • 3-4 tbsp olive oil
  • ¼ tsp turmeric
  • Fresh thyme
  • Salt, ground pepper
  • 1 tsp butter for the casserole dish


for the tomato sauce

  • 1 small onion
  • 2 cloves of garlic
  • 2 tsp tomato paste
  • 1 tbsp maple syrup
  • 400 ml tomato polpa
  • 2-3 tbsp olive oil
  • Fresh oregano or basil
  • Salt, ground pepper


  1. Cut the leek into fine rings and chop the garlic. In a large frying pan, sauté 2-3 tbsp olive oil until translucent.
  2. Cut the pumpkin and its skin into small cubes. Add the pumpkin cubes to the pan and sauté for a few minutes. Season well with salt, pepper and turmeric. Add 2 tbsp maple syrup and let it caramelise slightly. Remove 3-4 tbsp of the sautéed vegetables from the pan and set aside for later.
  3. Then add the millet to the pan and mix with the vegetables. Pour in water or vegetable stock – so that everything is covered. Simmer gently over a low heat for 15 minutes until the millet is cooked. Stir the mixture from time to time.
  4. Remove the millet mixture from the cooker and leave to cool slightly. Then mix in the eggs, sour cream, oat flakes and half of the sheep’s cheese. Season again with salt, pepper and fresh thyme.
  5. Grease a baking dish with butter. Pour in the millet mixture.
  6. Sprinkle with the pumpkin vegetables, coarsely chopped almonds and the remaining feta cheese. Finally, drizzle with 2 tbsp maple syrup and a little olive oil.
  7. Bake in the oven at 180°C for about 25 minutes until golden brown.
  8. For the tomato sauce, chop the onion and garlic and sauté in olive oil until translucent. Add the tomato paste and maple syrup and season with salt and pepper. Allow to caramelise slightly for 1-2 minutes. Then pour in the tomato polpa and simmer gently for 5 minutes. Add the fresh herbs and season again – serve with the millet casserole.
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