Ingredients

  • 900 milliliters water
  • salt
  • 6 large onions
  • 500 grams pumpkin peel, seed, chopped
  • 125 grams mostarda di frutta finely cnopped
  • 1 egg
  • ¼ teaspoon nutmeg
  • 175 grams amaretti biscuits crushed
  • 55 grams butter, unsalted

Directions

1. Preheat oven to 200*C/400*F/GM 6.
2. Pour water into a large pan with salt and bring to boil. Drop in onions and the pumpkin and boil for about 10 minutes or until onions are about 3/4 cooked. Take out onions and place on a tray to drain. Drain pumpkin very thoroughly, squeeze dry and then put into a bowl. Add the mostarda di frutta with its syrup, the egg, nutmeg and amaretti biscuits. Mix well.
3. Push out and discard the central core of the onions. Fill each onion with the pumpkin stuffing and level the top. Use some butter to grease an ovenproof dish very thoroughly, then place onions in dish and dot with butter. Bake for about 40 minutes or until onions cooked through. Serve hot or cold.

Notes
Serving Ideas:Original serves 6.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadPumpkin Stuffed Baked Onions. To import, drag image to your MacGourmet recipe box.