Pumpkin Gorgonzola Stuffed Onions

1. 1

   Preheat the oven to 400.

2. 2

   Place the unpeeled onions on a baking sheet lined with parchment paper, and roast in the oven for about 1 hour.

3. 3

   Remove from the oven, and set aside to cool.

4. 4

   Cut 1/4-inch off the bottom of each onion, and about 1/2-inch off the top.

5. 5

   Scoop out the inner rings, leaving a 1/2-inch thick shell, and set aside.

6. 6

   Chop the removed onion pulp, and set aside.

7. 7

   In a skillet over medium heat, melt the butter.

8. 8

   Add the pumpkin, chopped onion and rosemary, and season with salt and pepper.

9. 9

   Cook until the pumpkin is tender, about 8 minutes.

10. 10

    Remove and discard the rosemary, and set the skillet aside to cool slightly.

11. 11

    Meanwhile, arrange the bread on a baking sheet, and bake in the oven until browned.

12. 12

    Remove from the oven, and set aside.

13. 13

    Reduce the oven temperature to 375.

14. 14

    In a bowl, mash the Gorgonzola with a fork.

15. 15

    Stir in the pumpkin mixture, walnuts and toasted bread, and stuff the mixture into the onions.

16. 16

    Arrange on a baking sheet lined with parchment paper, drizzle with olive oil, and bake in the oven for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.