Cut the top(s) off the pumpkin or
squash to make a lid. Scoop out all the
seeds from the inside and discard.
Heat oven to 180C/160C fan/gas 4.
Gently cook the onions in the butter until
very soft but not browned. Stir in the
sugar and sage for a few mins. Take off
the heat and add the cream, cheese and
breadcrumbs with lots of seasoning.
Spoon into the pumpkin or squash, then
replace the lid(s). Wrap in foil, place
on a baking sheet and bake the large
pumpkin for 1½ hrs or minis for 40 mins,
then carefully remove the foil. Continue
to bake for 30 mins more until really soft
and tender when poked with a small
knife. Serve one mini pumpkin per person,
or spoon wedges from a large one,
spooning the creamy filling onto plates.