For 2-3 servings, you need:
about 500 g Hokkaido pumpkin
150-200 g feta cheese
salt and pepper
This is what you do:
Grate the Hokkadio pumpkin – If you have a kitchen machine, roughly dice it and let the machine grate it.
Also, chop the onions and add it to the pumpkin.
Then, beat eggs and crumble in the feta cheese. (I took all of the 200 g because I didn’t want to have small leftovers.) Stir it in the grated pumpkin. Season with salt and pepper.
Grease a casserole dish with olive oil and fill the pumpkin mix in. I had this lovely leek in my fridge, so I topped it with that.
Bake in a preheated oven with 200° C for about 1 hour.
When baked, the top is a bit crunchy and the leek crispy. But the inside is so soft and moist. Enjoy!
(By the way: Pumpkin bake is absolutely great when re-heated on the next day!)
(I found the basic recipe here and adapted it after my taste.)