Baked pumpkin with cream & onions

Baked pumpkin with cream & onions

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
230
protein
5g
carbs
13g
fat
18g
saturates
10g
fibre
2g
sugar
8g
salt
0.31g

Ingredients

  • 1 whole pumpkin or squash (about 1½ kg/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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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.

Recipe from Good Food magazine, October 2010

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Comments

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vittoriacorda's picture
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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
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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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