Baked pumpkin and egg

Ingredients for 5 servings:

• 400 g pumpkin(s), peeled
• 100 g almond(s), finely ground
• 100 g Parmesan, freshly grated
• 6 eggs
• 60 g butter, soft
• Salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zucchini egg

Cut the peeled pumpkin flesh into small pieces. Place it in a saucepan, season lightly with salt, and add 2-3 tablespoons of water. Cover and simmer until soft. Purée in the pan with an immersion blender. Let cool slightly. Preheat oven to 200°C (400°F). Mix 50g ground almonds and half the butter into the pumpkin purée. Whisk 6 eggs and mix with 50g grated Parmesan until smooth. Add the pumpkin purée a spoonful at a time and stir in. Season with salt and pepper. Grease an ovenproof dish with 1 tablespoon of butter. Add the pumpkin eggs, sprinkle with the remaining almonds and Parmesan, and place the remaining butter in small pieces on top. Place in the preheated oven and let set for 30 minutes. Serve immediately.