Baked Pumpkin Stuffed with Cream Cheese and Onions

• whole pumpkin↗

  or zucchini (≈1.5 kg) or 6 small pumpkins such as Baby Boo or munchkin

• onion↗2

  sliced

• butter↗25g г
• soft light brown sugar↗1 ст. л. ст. л.
• sage↗10

  leaves, finely chopped

• heavy cream125ml мл
• Gruyère↗50g г

  or vegetarian alternative, grated

• bread crumbs↗25g г

Step-by-step instructions

1. 1

   Cut off the top of the pumpkin (or zucchini) to create a lid. Remove the seeds and fibers from the interior.

2. 2

   Preheat the oven to 180 °C (160 °C with convection) — gas mark 4.

3. 3

   In a dry skillet, sauté the onions in butter until they become soft and lightly browned.

4. 4

   Add the sugar and finely chopped sage leaves, stir and cook for a few more minutes.

5. 5

   Remove the skillet from the heat, stir in the cream, grated Gruyère, and breadcrumbs, and season to taste.

6. 6

   Fill the prepared pumpkin (or zucchini) with the filling, replace the lid, wrap in foil and place on a baking tray.

7. 7

   Bake the large pumpkin for 1 ½ hours, and the mini pumpkins for 40 minutes. Then carefully remove the foil and bake for another 30 minutes until the flesh is very tender (test with a knife).

8. 8

   Serve: cut the large pumpkin into wedges, and serve the mini pumpkins individually. Spoon the creamy filling onto each portion.