Start this recipe by roasting the pumpkin. Place onto a baking dish, drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until the edges begin to brown. Meanwhile, heat 1 tbsp of olive oil and the butter in a pan and fry the onions for 5 minutes. Mix in the brown sugar and balsamic and cook down for 10 minutes. When both are ready, spoon the caramelized onions and roasted pumpkin into the base of a greased rectangular casserole dish. Top with the spinach leaves and crumble over the feta. Crack the eggs into a jug and add in the cream/milk, season with salt and pepper and the chopped rosemary. Whisk together well and pour over the ingredients in the dish. Drops small dollops of the pesto on top and using a fork, ease the egg into the other ingredients. Bake in the oven at 180c for 25-30 minutes or until puffed and cooked through. This recipe can be served either hot or cold.