Ingredients Jump to Instructions ↓

  1. 1 miniature pumpkin or sweet dumpling squash

  2. Salt

  3. Freshly ground pepper

  4. 1 to 2 Tablespoons cream, milk or marscarpone cheese

  5. 1 fresh or dried sage leaf

  6. Grated Fontina or Gruyere cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Take care not to overcook the squash or it might split and collapse in the oven.

  3. Yield: 1 serving Recipe Source: The Savory Way by Deborah Madison (Bantam Books)

  4. Reprinted with permission.


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