Kürbisauflauf

Ingredients

• 1 kg pumpkin
• 4 tbsp brown sugar
• Salt
• 4 tbsp butter
• butter (for the dish)
• 1 untreated orange
• 100 g Emmental cheese
• 0.5 tsp freshly grated nutmeg
• 5 eggs (medium size)

Instructions

1. 1.

   Cut the pumpkin into wedges, remove seeds and peel. Roughly cube the flesh and steam in a pot with 1 tbsp sugar, 1/8 l water, and a pinch of salt for about 15 minutes until tender.

2. 2.

   In a second pot, whisk together 1 tbsp butter and 1 tbsp sugar until both are lightly browned. Puree the pumpkin and stir in the butter-sugar mixture, cooking for about 5 minutes while stirring to reduce the sauce.

3. 3.

   Wash the orange hot, grate its thin peel, and grate the cheese. Mix the grated orange zest and nutmeg into the pumpkin puree and let it cool.

4. 4.

   Preheat the oven to 200°C fan (about 400°F). Fold the eggs into the warm puree, grease a shallow baking dish with butter, and pour everything in.

5. 5.

   Melt the remaining butter and drizzle over the top. Bake on the middle rack for 15 minutes. Sprinkle the remaining brown sugar over the gratin and bake for another 15 minutes until golden brown and a nice crust forms. Serve hot.