Casserole of Pumpkin with Onions and Cheese

Preheat the oven to 375°F (190°C).

Peel and remove the seeds from a medium-sized pumpkin. Cut it into small cubes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and cook until it turns translucent.

Add the pumpkin cubes to the skillet and cook for about 10 minutes, until they soften slightly.

In a separate bowl, whisk together 1 cup of milk, 2 beaten eggs, 1/2 teaspoon of salt, and a pinch of black pepper.

Grease a baking dish and spread half of the cooked pumpkin and onion mixture evenly on the bottom.

Pour half of the milk and egg mixture over the pumpkin and onions in the baking dish.

Sprinkle 1 cup of grated cheese (cheddar or mozzarella) over the first layer of pumpkin and onions.

Repeat the layers by adding the remaining pumpkin and onion mixture, then the rest of the milk and egg mixture, and finally the remaining grated cheese.

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Allow the casserole to cool slightly before serving.