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Baked pumpkin with cream & onions

Baked pumpkin with cream & onions

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal230
fat18g
saturates10g
carbs13g
sugars8g
fibre2g
protein5g
low insalt0.31g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4 out of 5.4 ratings
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