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Low fodmap pumpkin millet casserole recipe
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4.5 from 2 votes

Pumpkin Millet Casserole

4 ingredient low FODMAP pumpkin millet casserole recipe with creamy coconut milk and crunchy brazil nuts. A delicious and healthy side dish.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Side Dish
Cuisine: Low Fodmap
Keyword: casserole, coconut milk, millet, pumpkin
Servings: 4 people


  • 7 oz | 200 gr pumpkin steamed and puréed with a fork (or canned)
  • 1 cup millet
  • 2 cups water
  • Pinch of salt
  • 5,6 oz | 160 ml coconut milk one small can
  • 1/4 cup brazil nuts (10) chopped
  • salt and black pepper to taste


  • Preheat oven to 350ºF/175ºC.
  • Place the millet in a saucepan with boiling water and add a large pinch of salt. Lower the heat, cover the pot and simmer until the millet is cooked through, about 20 minutes.
  • In a medium casserole, gently combine the cooked millet and the pumpkin purée with a spatula.
  • Add the coconut milk, salt, pepper and combine until well blended.
  • Crumble the chopped brazil nuts evenly over top of the mixture.
  • Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes.
  • Let rest to cool slightly before serving, about 10 minutes.