Millet-Ricotta-Cake With Pumpkin

READY IN: 40mins
Recipe by Lalaloula

I found this recipe in a magazine you get for free in our local organic food store. It's definitely something special but really tasty.

Top Review by Elmotoo

This was ok. I messed it up....I couldn't find hokkaido squash & when I read edible skins, I subbed zucchini. Not sure if the texture in the final dish was because of this substitution or not. It was ok; everybody ate some & most liked it but nobody ate the leftovers. I still like the idea & if i ever see a hokkaido squash, this is what I'm making with it! Made for 4/11 Aussie swap.

Ingredients Nutrition

  • 12 head radicchio
  • 1 14 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


  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.

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