Baby pumpkins are filled with Fontina or Gruyere cheese and sage, then baked. They are the perfect size for an individual single serving. This delicious recipe could not be more simple to make. Recipe is easily multiplied.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 1 miniature pumpkin or sweet dumpling squash
- Salt
- Freshly ground pepper
- 1 to 2 Tablespoons cream, milk or marscarpone cheese
- 1 fresh or dried sage leaf
- Grated Fontina or Gruyere cheese
Preparation:
Slice off the top 1/2-inch of the pumpkin, scoop out the seeds, and rub salt and pepper into the cavity. Pour in the cream, add the sage leaf and the Fontina or Gruyere cheese, replace the lid, and bake in a pan until tender, 35 to 45 minutes.
Take care not to overcook the squash or it might split and collapse in the oven.
Yield: 1 serving
Recipe Source: The Savory Way by Deborah Madison (Bantam Books)
Reprinted with permission.
Take care not to overcook the squash or it might split and collapse in the oven.
Yield: 1 serving
Recipe Source: The Savory Way by Deborah Madison (Bantam Books)
Reprinted with permission.
