This is a bit of a project. The onions need to cook for quite a long time, but, as with most solar cooking, you’ll be able to go about you business while they simmer away. If pie pumpkins aren’t available, use butternut squash, it works just as well. It can also be used as a filling for a savory pie. The pumpkin onion mixture is also good on it’s own.
Savory Solar Pumpkin Pudding
(adapted from “Savory Roasted Pumpkin Pie” New York Times Nov. 4 2008)
2 small pie pumpkins or 1 medium butternut squash, peeled, seeds discarded, and cut into 1-inch cubes
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
3 medium yellow onions, thinly sliced
1/2 cup Gruyere cheese, grated
1 tablespoon milk
1/8 teaspoon nutmeg
salt and pepper to taste
2 tablespoons pepitas
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.
Makes 4 servings