Pumpkin Casserole with Roquefort

Ingredients

• 1 kg peeled pumpkin flesh
• 150 g Roquefort
• 0.25 l milk
• 125 g whipping cream
• 2 Eggs
• 1 Garlic clove
• Salt
• pepper (ground)

Instructions

1. 1.

   Slice the pumpkin into thick rounds and blanch in plenty of salted water for 5 minutes, then remove, cool, and drain well.

2. 2.

   Heat olive oil and sauté the pumpkin slices in batches until translucent for 5 minutes. Preheat oven to 200°C. Mash the cheese with a fork and whisk together with milk, cream, eggs, salt, and pepper.

3. 3.

   Peel the garlic and rub it into a baking dish. Layer the pumpkin rounds in a brick-like pattern and pour the egg mixture over them. Bake in the oven for 30 minutes until golden yellow.