Roasted Baby Pumpkins With Jarlsberg and Hazelnuts

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon salt, divided
• 14 teaspoon fresh ground black pepper
• 1 14 cups shredded jarlsberg cheese (6 oz.)
• 34 cup chopped hazelnuts, toasted
• 1 teaspoon hot sauce (Tabasco)
• 8 (8 ounce) baby pumpkin
• 1 cup whipping cream

1. Preheat oven to 350.
2. Melt butter in a medium nonstick skillet over med-high heat.
3. Add onion, 1/2 t salt, and pepper; cook 3 minutes or until tender, stirring often.
4. Place onion mixture in a bowl; stir in cheese, hazelnuts, and hot sauce.
5. Pierce pumpkins several times with a small sharp knife.
6. Microwave on HIGH 6 minutes.
7. Cut tops off pumpkins, reserving tops; remove and discard seeds.
8. Sprinkle insides of pumpkins with remaining 1/2 t salt.
9. Spoon cheese mixture into pumpkins; top evenly with cream, and replace tops.
10. Place pumpkins on a baking sheet coated with cooking spray.
11. Bake for 45 minutes or until pumpkins are tender.

butter, onion, salt, ground black pepper, jarlsberg cheese, hazelnuts, hot sauce, baby pumpkin, whipping cream

Taken from www.food.com/recipe/roasted-baby-pumpkins-with-jarlsberg-and-hazelnuts-466359 (may not work)