Butternut Squash Casserole Carbonara

Summary

Ingredients

• 1 butternut squash (se)
• 200 g bacon cubes
• 2 onions)
• 50 g pumpkin seeds
• 250 ml crème fraîche, optionally cream
• 6 egg (s)
• salt and pepper
• thyme
• some parmesan, grated

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Instructions

1. Preheat the oven to 180 ° C. Fry the bacon cubes in a pan without oil and set aside. Peel the pumpkin and cut into cubes of ~ 1 cm.
2. Cook the pumpkin cubes with the chopped onions in the diced bacon frying fat. Season the pumpkin with salt, pepper and thyme and add the pumpkin seeds. Add the bacon cubes again, mix the whole thing and place in an ovenproof dish.
3. Mix the crème fraîche, optionally cream, with the eggs and beat until frothy. Season the mixture and pour over the pumpkin mixture. Top with grated parmesan cheese. Place the baking dish in the oven and bake for 20 minutes.