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. ---------------------------------------------------------------------------
Nutrition
Ingredients
