Pumpkin Stuffed with Dried Fruits: A Ukrainian Autumn Dish

Step 1

Wash the pumpkin thoroughly. Carefully cut off the top part to create a "lid." Using a spoon or a special scraper, remove all the seeds and stringy pulp from the inside.

Step 2

Rinse the rice. Boil it in slightly salted water until it is about half-cooked (it should still be firm inside). Drain the water and let the rice cool slightly.

Step 3

Finely chop the dried fruits (prunes, apricots, apples). In a deep bowl, mix the semi-cooked rice with the chopped dried fruits. Add salt, cinnamon, and honey to taste. Stir thoroughly until all ingredients are evenly distributed.

Step 4

Place half of the butter pieces on the bottom of the hollow pumpkin. Then, fill the pumpkin tightly with the prepared rice and dried fruit mixture. Place the remaining butter pieces on top of the filling.

Step 5

Pour milk inside, enough to lightly cover the bottom layer of the filling (about 100-150 ml, depending on the pumpkin's size). Cover the pumpkin with the cut-off "lid."

Step 6

Preheat the oven to 170-190°C (340-375°F). Place the stuffed pumpkin in a baking dish or on a tray and bake for 40 to 60 minutes. The pumpkin is ready when its flesh becomes soft (easily pierced with a knife) and a slightly caramelized crust forms on top.

Step 7

Let the finished pumpkin cool completely. Serve it cut into portions (wedges) as a cold appetizer or dessert. This dish tastes best when the flavors have fully melded.