Baked pumpkin with cream & onions

Baked pumpkin with cream & onions

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 2 hrs, 20 mins

Easy

Serves 6
Try this impressive side dish as an autumnal accompaniment to roast chicken

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal230
  • fat18g
  • saturates10g
  • carbs13g
  • sugars8g
  • fibre2g
  • protein5g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 whole pumpkin or squash (about 1½ kg/3lb 5oz) or 6 Baby Boos or munchkins
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp soft light brown sugar
  • 10 sage leaves, finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 125ml double cream
  • 50g Gruyère or vegetarian alternative, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 25g breadcrumbs

Method

  1. Cut the top(s) off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.

  2. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

vittoriacorda's picture
3

Fun but probably wouldn't make it again without some recommendations: ended up pureeing everything together as the pumpkin was a bit stringy, and that with a bit of salt was much better and was able to freeze some and have later.

abigail's picture
5

Brilliant recipe and have done it mostly with lots of different roast dinners.
Used Wholemeal bread crumbs and whatever cheese I had to hand. So far used a blue cheese, cheddar and parmesan.
Pumpkin slices easily and if there is any left over the next day I put it into a glass dish with some breadcrumbs over the top and re-heat, makes a lovely stuffing on it's own the next day.
Incredibly easy to make and takes minutes to prepare and is so worth it in the end.

Questions (2)

tchadfield's picture

OK stupid question....do you slice the pumpkin and serve it all, skin on etc or do you just eat the inside and scoop a bit of the inside when serving, leaving a whole pumpkin skin at the end?

goodfoodteam's picture

Thanks for your question. If you've decided to use the small Baby Boo pumpkins or similar, you put out one whole one each, skin and all and people can discard the skin themselves. It's a very pretty way of serving. For a large pumpkin, you can take the whole thing to the table and give a slice to each guest and scoop out some of the filling to go with it. Again, you don't need to remove the skin, the guests can do this. Hope that's a bit clearer :-)

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…