BAKED PUMPKIN WITH CREAM & ONIONS

Baked pumpkin with cream & onions image

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

Provided by James Martin

Time 2h40m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium