Cooking time

• Preheat an oven to 200 degrees and let your squash pieces cook for about 45 minutes. Pour some olive oil over them before putting them in the oven.
  Boil your bulgur until done, drain and let it evaporate for a while.
• In the meantime you can fry the onions – you have cut them into coarse rings. Let it caramelize over low heat. Add the macadamia nuts last. The same goes for the coarsely chopped parsley.
• Mash the cooked pumpkin pieces with a fork or similar. Add it to the bulgur. Grind the coriander seeds finely in a mortar. Mix everything together with the bulgur. Add the oregano, the flour and salt and pepper. Taste for yourself if you think that one or the other should be added.
• Grease an oven dish with some oil. Now put half of your bulgur mixture on the bottom and tamp it well. Spoon the onion/nut mixture on top and spread it over the entire bottom. Now spoon the other half of the bulgur mixture on the onions and tamp it well.
• Make a well in the center and fill with the oil. This prevents your top from drying out in the oven. Place your baking dish uncovered in a preheated oven at 200 degrees for about 25 minutes in the oven. And have fun.