Baked pumpkin with cream & onions

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Source

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

Method

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.