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Roasted Red Onions with Pumpkin and Gorgonzola
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Roasted Red Onions with Pumpkin and Gorgonzola
These onions are delicious served as a vegetarian main course, or as a vegetable accompaniment for meat. The onions can be prepared up to the end of step 3 the day before, then covered and stored in the fridge before cooking the next day.
Serves: 6
Ingredients
- 275g pumpkin flesh, cut into bite-sized pieces
- 6 large red onions
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 tbsp fresh rosemary
- Salt and freshly ground black pepper
- 115g Waitrose Italian Gorgonzola, roughly chopped
Method
- Preheat the oven to 180°C, gas mark 4. Cook the pumpkin in salted boiling water for 5-7 minutes, until tender. Drain and set aside. Peel the onions and cut 4cm off the top of each one. Slice a small piece off the root end to make them stable when standing up. Cook the onions in boiling salted water for 5 minutes. Drain and pat dry with kitchen paper. Leave until cool enough to handle.
- Using a small, sharp knife and a teaspoon, hollow out the onions, leaving 2-3 layers of onion around the outside. Finely chop 2 tbsp of the scooped out onion.
- Heat 2 tbsp of the oil in a frying pan and fry the chopped onion for 2-3 minutes, until soft. Add the garlic, pumpkin and rosemary. Cook for a further 2-3 minutes, stirring constantly. Season and allow to cool slightly, then fold in the Gorgonzola.
- Brush the onions with the remaining oil and fill with the pumpkin mixture. Put them in a roasting tin and bake for 40-45 minutes, until slightly browned and tender.
Variation
Ordinary onions can be used instead of red onions if you prefer. If you can't get any pumpkin, use butternut squash instead.
Comments
Nutritional Info
Typical values per serving:
| Energy |
878.64kJ 210.0kcal |
|---|---|
| Fat | 11.6g |
This recipe was first published in Fri Dec 01 00:00:00 GMT 2000.
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