Pumpkin porridge (kasha) is a traditional Ukrainian delight. It is usually made with millet and pumpkin, but I decided to put a little spin on it and substitute the millet for rice. I also subbed the pumpkin for squash. I personally like to use spaghetti squash because it’s sweeter than pumpkin. If you prefer to keep the recipe the more traditional version, go ahead and use millet. I grew up eating this “kasha” with rice, so I prefer it over millet. Since its the season for all things pumpkin spice, I added some cinnamon on top to give it the extra fall oomph. Hope you all enjoy this super easy and delicious dish.

 

Rice pudding with squash

Ingredients:

1 1/2 lb. spaghetti squash
6 cups milk
1 cup rice
1/2 cup Sugar
2 tbsp Butter
1/4 tsp salt
cinnamon for garnish (optional)

Instructions:

1. Chop the squash into 2 inch chunks and place them into a pot. Remove the skins and seeds before adding them to the pot.

Rice pudding with squash-2

2. Add the milk to the chopped squash and let it sit over medium heat until it comes to a slight boil.

Rice pudding with squash-3  Rice pudding with squash-4

3. Add the sugar and salt to the pot and stir it in well. Let it cook for another 15 minutes.

Rice pudding with squash-5

4. Once the squash has softened, add the rice and keep over medium heat until the rice is cooked. About 25 minutes.

Rice pudding with squash-6

5. Once the rice is cooked, add in the butter and enjoy. You can either mash it up or leave it as it. I personally like it chunkier. I also garnish it with some cinnamon, but that’s totally optional.

Rice pudding with squash-8

Rice pudding with squash-12

5.0 from 1 reviews
Rice Pudding With Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1½ lb. spaghetti squash
  • 6 cups milk
  • 1 cup rice
  • ½ Sugar
  • 2 tbsp Butter
  • ¼ tsp salt
  • cinnamon for garnish (optional)
Instructions
  1. Chop the squash into 2 inch chunks and place them into a pot. Remove the skins and seeds before adding them to the pot.
  2. Add the milk to the chopped squash and let it sit over medium heat until it comes to a slight boil.
  3. Add the sugar and salt to the pot and stir it in well. Let it cook for another 15 minutes.
  4. Once the squash has softened, add the rice and keep over medium heat until the rice is cooked. About 20-25 minutes.
  5. Once the rice is cooked, add in the butter and enjoy. You can either mash it up or leave it as it. I personally like it chunkier. I also garnish it with some cinnamon, but that's totally optional.