Baked pumpkin with bryndza

1. 

butternut squash 1.3 lb (600 g)

Peel the pumpkin, remove the pumpkin seeds. Cut into approximately 1 cm thick parts.

2. 

sheep cheese - bryndza 7 oz (200 g) • chicken egg 1 pc • parsley leaves 1 tbsp

Mix the bryndza with the egg in a bowl, add the parsley. Mix everything together.

3. 

olive oil

Grease a baking dish with oil, spread half of the pumpkin parts in it and pour the bryndza mixture over it.

4. 

semi skimmed milk 1,5% 6.75 tbsp (100 ml) • chicken egg 1 pc • salt

Add rest of the pumpkin parts, milk with a beaten egg. Salt.

5. 

Bake covered for 10 minutes and then uncovered for 20 minutes at 735°F (390°C)F (390°F (200°C)). The pumpkin must be soft.