These pretty stuffed onions go so well with pork roast. Simple to make, delicious and perfect to impress your guests.
hokkaido pumpkin (you can use butternut squash)
1 Tbsp olive oil + some more for spraying the pumpkin
2 Tbsp butter
1/4 freshly ground black pepper
100 g cream goat cheese
2 Tbsp chopped chives
grated Parmesan cheese for sprinkling
1. Cut the pumpkin in half and remove the seeds. Spray the flesh with olive oil. Roast for 1 hour at 180 C. When cool, scoop out the flesh.
2. Peel the onions without removing the root ends. Cook them in water for 30 minutes, than drain. When cool, cut the top of each onion, remove the root ends and scoop out the insides.
3. Chop the onion trimmings and fry them in butter and olive oil for 5 minutes, than add pumpkin puree and cook for 5 minutes longer. Finally add salt, pepper, goat cheese and chives. Stuff onions with this mixture and sprinkle with Parmesan cheese.
4. Bake for 25 minutes at 205 C.