Acorn Squash With Boursin Custard Recipe

• 3 x acorn squash - (abt 10 ounce ea) rinsed (or possibly 6 miniature 7- to 8-ounce pumpkins)
• 1 pkt herb-flavor Boursin cheese - (4 to 5 ounce) (or possibly Rondele cheese)
• 1 pkt cream cheese - (3 ounce)
• 1 lrg egg At least 6 to 12 fresh sage leaves

1. Cut squash in half lengthwise (or possibly slice top quarter off each pumpkin).
2. Place squash, cut-side down (or possibly pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-qt pan or possibly 14-inch wok.
3. Cover and steam over high heat till vegetables are tender when pierced (do not cut through skin), about 20 min.
4. Lift from rack; let stand till cold sufficient to handle, 5 to 8 min.
5. With a small spoon, gently scoop out and throw away seeds, taking care not to break skin.
6. You may need to set squash halves cut-side up and press down gently so they sit steady.
7. In a food processor or possibly with a mixer, beat herb cheese, cream cheese, and egg till smooth.
8. Pour filling equally into each squash half (or possibly pumpkin).
9. Lay 1 or possibly 2 sage leaves on filling.
10. In the same pan, set filled vegetables on rack over 1 inch boiling water.
11. Cover and steam over high heat till filling puffs slightly and is hard when jiggled, about 10 min.
12. (After 5 min, fit pumpkin tops onto rack to heat.
13. To serve pumpkins, place tops on or possibly alongside.)
14. Garnish with sage leaves.
15. This recipe yields 6 servings.
16. Comments: Miniature pumpkins such as Jack Be Little or possibly Munchkin also work well in this recipe.
17. Up to 1 day ahead, steam vegetables and make filling; cover and refrigerateseparately.
18. To make 12 servings, prepare recipe twice.

acorn, cream cheese, at

Taken from cookeatshare.com/recipes/acorn-squash-with-boursin-custard-62396 (may not work)