Pumpkin Gorgonzola Stuffed Onions

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 medium onions
• 2 tablespoons butter (not margarine!)
• 8 ounces pumpkin or 8 ounces squash, peeled and seeds removed, diced
• 1 sprig fresh rosemary
• salt & freshly ground black pepper
• 1 slice sandwich bread, crust removed, cubed
• 4 ounces gorgonzola, crumbled
• 6 shelled walnuts, chopped
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat the oven to 400°.
• 2 place the unpeeled onions on a baking sheet lined with parchment paper, and roast in the oven for about 1 hour.
• 3 remove from the oven, and set aside to cool.
• 4 cut 1/4-inch off the bottom of each onion, and about 1/2-inch off the top. scoop out the inner rings, leaving a 1/2-inch thick shell, and set aside. chop the removed onion pulp, and set aside.
• 5 in a skillet over medium heat, melt the butter. add the pumpkin, chopped onion and rosemary, and season with salt and pepper. cook until the pumpkin is tender, about 8 minutes.
• 6 remove and discard the rosemary, and set the skillet aside to cool slightly.
• 7 meanwhile, arrange the bread on a baking sheet, and bake in the oven until browned. remove from the oven, and set aside. reduce the oven temperature to 375°.
• 8 in a bowl, mash the gorgonzola with a fork. stir in the pumpkin mixture, walnuts and toasted bread, and stuff the mixture into the onions. arrange on a baking sheet lined with parchment paper, drizzle with olive oil, and bake in the oven for 15 minutes.