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Ingredients
1 kg pumpkin, peeled and de-seeded and cut into 10 cm cubes
60g butter
1 onions, finely diced
50g whole meal flour
5 egg whites, whipped to soft peaks
75g grated Parmesan
3 tbsp olive oil
Salt and pepper.
Method
Place the pumpkin into an oven tray, baste with olive oil and place into an oven set to 220oc and cook for 30 minutes until the pumpkin is soft.
Place the oil and butter into a pan and melt then add the onions and cook until soft then pour in the flour and cook for 5-10 minutes.
Add the onions and flour to the drained pumpkin and whisk in the egg whites, salt and pepper to taste and the Parmesan cheese.
Lightly grease your muffin tins then pour in the pumpkin mix.
Place the muffin trays into an oven tray with enough water to come half way up, cover with foil and bake at 180oC for 30-40 minutes.
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