Baked pumpkin with cream & onions

Baked pumpkin with cream & onions

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(4 ratings)

Prep: 20 mins Cook: 2 hrs, 20 mins


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
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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


  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.

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Comments, questions and tips

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13th Nov, 2012
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.
25th Oct, 2010
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.
17th Oct, 2016
OK stupid 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
31st Oct, 2016
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 :-)
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