Peel the butternut pumpkin, remove the seeds and cut the pulp into 2-cm (approx. 1-inch) cubes. Cut off the cap of the mini pumpkins. Scoop them out, first the seeds and then the pulp. Leave approx. 1 cm (½ inch) pulp inside the skin. Also cut the scooped out pulp into chunks. Mix all pumpkin cubes with olive oil, cayenne pepper, ground paprika, nutmeg and salt.
Arrange on a greased baking sheet and grill for 30 minutes or until the edges start turning black, in an oven preheated to 180°C (350°F/Gas 4). Leave the pumpkin cubes to cool and then purée.
Beat the eggs with a crème fraîche, stir in the pumpkin purée and then the cheese. Fill the mini pumpkins.
Preheat the oven to 180°C (350°F/Gas 4). Place the pumpkins in it. Lay the caps next to them.
Bake for approx. 40 minutes or until done.
Cut them into wedges, peel. Serve with red meat or with one-person chicken.