- 1 whole pumpkin or squash (about 1½ kg/3lb 5oz) or 6 Baby Boos or munchkins
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
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
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 is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 25g breadcrumbs
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.