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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4			176.0	41.096000000000004	4.84	0.44
butter	2	tablespoons		171.0	7.857	5.343	14.4
pumpkin	8	ounces	peeled diced	34.0194	7.4389	2.336	0.1588
rosemary	1	sprig		-	-	-	-
salt black pepper			ground	100.8667	0.0	22.44	0.5667
sandwich bread	1	slice	cubed	108.8	17.9622	1.0642	3.638
gorgonzola	4	ounces	crumbled	100.8667	0.0	22.44	0.5667
walnut	6		shelled chopped	11562.72	0.0	0.0	1308.0
extra virgin olive oil				100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.