Baked Pumpkin And Onion Slices Recipes

Steps:

• Preheat oven to 350 degrees.
• Peel and slice the pumpkin (removing any seeds and stringy flesh), and the onion.
• Layer the pumpkin and onion in a small, rectangular baking dish, and sprinkle with salt and pepper.
• Repeat the layer, and season.
• Cover with a layer of brown sugar.
• Pour melted butter over the top (I think you could use 1/2 to 3/4 stick of butter, to cut back).
• Bake, uncovered, for 30 minutes, or longer, until tender and carmelized.

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
• Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

Steps:

• In a small bowl, combine mustard, oil, honey, sage, pepper and salt.
• Slice onions crosswise into 1/2 inch thick slices.
• Place in single layer in greased 13x9 inch baking dish.
• Brush generously with mustard mixture.
• Cover with foil, bake 425F (220C) oven for 15 minutes.
• Remove foil and bake 10-15 minutes longer or until tender.

Steps:

• Cut the top(s) off the pumpkin or squash to make a lid. Scoop out all the seeds from the inside and discard.
• Heat oven to 180C/160C fan/gas 4. Gently cook the onions in the butter until very soft but not browned. Stir in the sugar and sage for a few mins. Take off the heat and add the cream, cheese and breadcrumbs with lots of seasoning. Spoon into the pumpkin or squash, then replace the lid(s). Wrap in foil, place on a baking sheet and bake the large pumpkin for 1½ hrs or minis for 40 mins, then carefully remove the foil. Continue to bake for 30 mins more until really soft and tender when poked with a small knife. Serve one mini pumpkin per person, or spoon wedges from a large one, spooning the creamy filling onto plates.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the pumpkin, from top to bottom, into 1 to 1 1/2 inch thick slices; discard seeds and strings.
• Spread slices on a lightly oiled baking sheet.
• Combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin.
• Bake for about 25 minutes, turn, brush again, and bake until done, an additional 20 to 30 minutes.
• Run the slices very briefly under the broiler to brown them if you like.
• Serve.