Pumpkin Stuffed Onions
by Irene

1/2 cup chopped walnuts
2 cups cooked pumpkin, canned or fresh
2 crushed cloves garlic
dash salt
dash cayenne
1/4 cup minced celery leaves
4 large spanish onions or 6 med

put pumpkin, garlic, and seasoning in blender or processor, whirl till smooth, stir in walnuts and leaves cut bottom off onions, then use melon baller to scoop out insides...should be left with thin solid bottom and about 2 layers of onion forming the "bowl"...save inside for other use Fill onions with pumpkin mixture...bake at 400 in a pan that is kept with about 1 inch of water in it, about 1 hour

serve with cranberry sauce

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