Millet-Ricotta-Cake With Pumpkin

Ingredients

• 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

Instructions

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.
4. Spice with paprika, thyme and salt.
5. Meanwhile bring to a boil the water in a pot, stirr in the millet and let simmer until tender.
6. In a fireproof dish combine millet, ricotta cheese and vegetables.
7. Sprinkle with the seeds and bake at 200 C in the preheated oven for approximately 15 minutes.