Serves: 4
Total Calories: 363
Set Global Sun Oven out to preheat.
Butter, or coat with cooking spray, 4 metal mugs or a 9-inch pie pan.
Heat 1 tablespoon oil and the butter in a Dutch oven; add the onions, stirring to coat. Cover and transfer to GSO. Put the pumpkin in a rimmed baking pan and toss with remaining olive oil. Stack it on top of the Dutch oven in the GSO and bake until tender, about 45 minutes. Remove pumpkin from GSO. Continue cooking onions if necessary, uncovered, until golden brown. Mix together cooked pumpkin and onion. Onions and pumpkin can be prepared up to this point and refrigerated overnight, bring to room temperature before proceeding.
Divide vegetable mixture among 6 metal cups or spread out in pie pan. Sprinkle grated cheese over vegetable mixture, dividing evenly among each cup.
In a small bowl mix together eggs, milk, nutmeg, and salt and pepper to taste. Pour egg mixture over cheese. Sprinkle pepitas on top. Place mugs on a baking sheet. Bake in GSO until cheese is melted and eggs are firm, about 20 minutes. Remove from oven and cool on a rack for a few minutes before serving.
This Savory Solar Pumpkin Pudding recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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