Food Blog/Recipes

Mini Pumpkins with Herb Cheese


 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.

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