Baked pumpkin with cream & onions

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• Abi

  25 October 2010

  Abi rated and commented on this recipe

  

  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.

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• Vittoria

  13 November 2012

  Vittoria rated and commented on this recipe

  

  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.

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Ingredients

• 1 whole pumpkin or squash (about 1.5kg/3lb 5oz) or 6 Baby Boos or munchkins
• 2 onions , chopped
• 25g butter
• 1 tbsp soft light brown sugar
• 10 sage leaves, finely chopped
• 125ml double cream
• 50g Gruyère or vegetarian alternative, grated
• 25g breadcrumbs

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 20 mins

Vegetarian

Ingredients

• 1 whole pumpkin or squash (about 1.5kg/3lb 5oz) or 6 Baby Boos or munchkins
• 2 onions , chopped
• 25g butter
• 1 tbsp soft light brown sugar
• 10 sage leaves, finely chopped
• 125ml double cream
• 50g Gruyère or vegetarian alternative, grated
• 25g breadcrumbs

Per serving

230 kcalories, protein 5g, carbohydrate 13g, fat 18 g, saturated fat 10g, fibre 2g, sugar 8g, salt 0.31 g

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