This year, our home garden blessed us with an abundance of pumpkins. While tiring of the pumpkin galette, we stumbled upon this delightful recipe. Although I was skeptical during the cooking process, the results were astonishing, especially since the pumpkins wouldn't last without cooking. My husband eagerly had a second helping, expressing surprise at the superb taste.

We accompanied the dish with cheese and sour cream, enjoying a fulfilling and unique dinner without the need for meat or additional vegetables.

The taste is reminiscent of a blend between baked carrots and potatoes, making it a dish truly worth trying.