3-4 miniature pumpkins (larger pumpkins use 3)
1-5.2 ounce package Garlic & Fine Herbs cheese (such as Boursin)
3 ounce pkg. light cream cheese
1 large egg
Garnish – optional: sage leaves, toasted pepitas
Rinse pumpkins and set on a rack over 1 inch boiling water in a 5-6 quart pan or wok. Cover and steam over medium-high heat until pumpkins are tender when pierced, about 20 minutes.
Lift pumpkins from rack and let stand until cool. Slice off top quarter of each pumpkin. With a small spoon, gently scoop out seeds, taking care not to break shell. If done ahead, cover and chill up until the next day.
In a food processor or with a mixer, beat the herb cheese, cream cheese and egg until smooth. Spoon mixture equally into each squash. If using, lay 2 sage leaves crosswise on filling. Set pumpkins on rack over boiling water in a 5-6 quart pan. Cover and steam until filling puffs slightly and looks set about 10 minutes.
If serving as first course, after 5 minutes of steaming, fit squash lids on rack (not on squash) to heat. To serve, return lid to each pumpkin and put on a plate.
To serve as appetizer, discard the lids and serve with crackers.
Notes: I like to sprinkle with pepitas after cooking.
Any small squash would work with this recipe. This is a good fall appetizer.