Cut the onion into small pieces, brown in some olive oil over medium heat, and add salt. Add salt, pepper, thyme, chopped parsley and three pinches of grated nutmeg. Leave to cook on medium heat for ten minutes.

In salted water or milk, boil the rice for ten minutes (or according to directions). Drain and set aside.

Peel and dice the squash and steam with a sprig of thyme for 12 minutes in a pressure cooker or twenty-five minutes in a saucepan. In a large deep dish, mash the squash with a fork. The squash should not be a purée or in pieces but rather in strands. Add the rice, the cooked onion and the salt and mix well with a wooden spoon.

Break the eggs into this filling, add the grated parmesan or sbrinz cheese and mix again until the filling is very homogeneous. It should not be too dry or too liquid. You can correct the consistency by adding pumpkin puree or broken rice. Adjust the seasoning. Oil a nice earthenware tian and pour your filling into it. Smooth the top with a fork and cover with a light layer of breadcrumbs.

Moisten with a drizzle of olive oil. Bake the casserole in a preheated oven at 400°F (200° C). Cool for five (5) minutes before serving so the juices can return to the heart of the tian.