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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


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Ordinary onions can be used instead of red onions if you prefer. If you can't get any pumpkin, use butternut squash instead.


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