This is a bit late and more of a fall dish for obvious reasons but it's fun to make. You can even use your leftover Halloween pumpkin.
1 Small pie pumpkin, peeled and chopped into 1 inch pieces
4 oz cheese curd (substitute mozzarella cheese)
2 tbsp flour
2 egg yolks
1 tsp dried basil
Salt and Pepper to taste
1 1/2 cups of milk
1 1/2 cups of Japanese Panko Bread crumbs
1/4 cup of romano cheese
2 cloves of garlic, minced
1/2 tsp dried thyme
3 tbsp butter, melted
Preheat the oven 375. Butter a round 3L baking dish (or use several small souffle dishes).
Line the bottom of the dish with the pumpkin pieces. Cover and bake for 35-40 minutes.
Add the milk, eggs, basil and flour and mix until the eggs are frothy. Add the cheese curd to the cooked pumpkin and mix so it is spread evenly. Mix the flour, milk, eggs and basil until frothy. Pour the mixture over the pumpkin-cheese combination.
Cover and bake for 10 minutes until the pumpkin is tender and sauce is bubbly.
Combine the bread crumbs, garlic, romano cheese, thyme and butter and spoon over the pumpkin. Place under the broiler for about 2-5 minutes until golden brown and bubbly.