Spicy Pumpkin and Collards | Fronk Recipes | Umami

Ingredients

• 2 2-to-3-pound sugar pumpkins
• 4 tablespoons unsalted butter
• 1 small onion, diced
• 1 plum tomato, diced
• 1 Scotch bonnet chile pepper, seeded and finely chopped
• 1 teaspoon chopped fresh thyme
• 1 clove garlic, chopped
• 4 scallions, chopped
• 1 pound frozen chopped collard greens, thawed
• Kosher salt
• 1 cup evaporated milk
• Pinch of freshly grated nutmeg
• 4 tablespoons breadcrumbs (preferably panko)
• 1 1/2 cups shredded sharp white cheddar cheese
• 2 tablespoons grated parmesan cheese