“These are an excellent for any Italian meal! I modified these from Italian Cooking Magazine”
1hr 55mins

Ingredients Nutrition


  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.

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