Baked peter pan squash (white patisson)

The quantities are approximate, depending on the size of the Peter Pan pumpkin (Patisson or white), mine was medium and was too small for 2 people. Peter Pan pumpkin also called white or patisson pumpkin, medium size 3 small onions and a garlic wedge 6 slices of ham 1/3 wedge of cheese in cubes A pinch of salt A splash of oil for the pan and for the frying pan

Cut the onions and garlic Empty the pumpkin from the top, discarding the seeds, and dice the "flesh" of the pumpkin (the rind is discarded). Cut the cheese into cubes and the ham into small strips.

Put the frying pan on the fire with the oil and fry the garlic and onion, then add the pumpkin, a pinch of salt and the ham at the end. When it is ready, preheat the oven to 200°. When the filling is ready, we put it in the pumpkin, making layers: filling, cheese, filling and finishing with cheese to gratin (I was a little scarce). I poured a drizzle of oil on the pumpkin and on the glass tray where I put it, beware that it releases quite a bit of sauce.

Keep in the oven for 30/40 mins at 200° and enjoy! I will tell you that the taste reminds me of bechamel, it was like eating a croquette filling.