Kabocha Squash Eggslut

Cut the kabocha squash in half and remove the seeds.

Place the kabocha squash with the skin in a steamer and steam for 20 minutes. Scoop out the flesh.

Season the inside of the squash with salt and pepper.

Melt butter in a pan and sauté chopped onions.

In a bowl, mix eggs, sautéed onions, milk, salt, and pepper.

Pour the egg mixture into the squash.

Top with cheese and bake in the oven at 180°C for 10–15 minutes.

Sprinkle parsley on top of the baked kabocha squash to finish.