https://annavoloshyna.com/Adjust the oven rack to the center position and preheat oven to 350°F. Using a sharp paring knife, cut the top of each pumpkin off in one piece. Don’t discard the top; we’ll use it as a lid.

Using a tablespoon, scoop out and discard the seeds and stringy pulp until the inside of the pumpkin is clean and smooth. Place ¼ cup millet and ½ tablespoon golden raisins inside each pumpkin. Arrange the pumpkins on a baking sheet.

In a small saucepan, combine the milk, sugar, vanilla extract, cinnamon, nutmeg and salt. Heat the mixture over medium-high heat, gently whisking until the sugar has completely dissolved. Remove from the heat as soon as the mixture starts simmering. 

Evenly divide the milk mixture among all four pumpkins, filling them ¾ full. Place pumpkin tops on pumpkins and place them in the oven. Bake for about 1 hour 40 minutes to 2 hours, until the pumpkins are completely soft when pierced with a small knife and caramelized outside, and the kasha is fully cooked. I recommend stirring the kasha every 30 minutes while baking to ensure it cooks evenly.

Serve the pumpkins whole or slice into wedges, and top with honey and chopped walnuts.