Pumpkin Baked with Eggs in Pots

Peel the pumpkin from the tough skin, seeds, and fibers. The variety of pumpkin doesn't matter, but it will taste better if it is more aromatic (for example, nutmeg varieties). Cut the pumpkin flesh into cubes about 1 cm in size. If you cut it too small, the cubes will become mushy during baking, and if you cut it too large, the pumpkin won't have time to cook through.

Place the pumpkin cubes in a bowl, season with salt and pepper to taste. If desired, you can also add other spices, such as paprika, coriander, and aromatic herbs.

Grease a baking dish with butter and transfer the pumpkin cubes into it. Place a piece of butter on top of the pumpkin (it's better to use 82% fat butter for a tastier dish).

Beat the eggs with a whisk in a deep bowl.

Pour the beaten eggs into the baking dish with the pumpkin. The beaten eggs should cover the diced pumpkin, but if three eggs are not enough, beat another egg and pour it into the dish. Place the baking dish in a preheated oven at 180 degrees Celsius for 25 minutes.

The dish will become golden brown and the pumpkin cubes will become soft, but still intact. Serve the baked pumpkin in the baking dishes, and for extra flavor, you can drizzle it with sour cream or a sour cream sauce with garlic and garnish with herbs. You can use frozen pumpkin cubes for this dish, which do not need to be thawed. Just place them directly into the baking dish, and add salt and pepper to the beaten eggs.