Acorn Squash with Boursin Custard

Name: Acorn Squash with Boursin Custard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams acorn squash (about each) or 6 miniature pumpkins (7 to 8 oz. each), rinsed; 113 grams package herb-flavor Boursin or Rondelé cheese; 85 grams package cream cheese; 1 large egg; 1 leave At least 6 to 12 fresh sage

Acorn Squash with Boursin Custard might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 116 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. If you have at least 6 to 12 sage leaves, cream cheese, rondelé cheese, and a few other ingredients on hand, you can make it.

Instructions

Cut squash in half lengthwise (or slice top quarter off each pumpkin).

Ingredients you will need

Pumpkin

Squash

Place squash, cut side down (or pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-quart pan or 14-inch wok. Cover and steam over high heat until vegetables are tender when pierced (don't cut through skin), about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.

Ingredients you will need

Vegetable

Pumpkin

Squash

Water

Equipment you will use

Frying Pan

Wok

With a small spoon, gently scoop out and discard seeds, taking care not to break skin. You may need to set squash halves cut side up and press down gently so they sit steady.

Ingredients you will need

Squash

Seeds

In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth.

Ingredients you will need

Cream Cheese

Cheese

Egg

Equipment you will use

Food Processor

Blender

Pour filling equally into each squash half (or pumpkin).

Ingredients you will need

Pumpkin

Squash

Lay 1 or 2 sage leaves on filling.

Ingredients you will need

Sage

In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes. (After 5 minutes, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or alongside.)

Ingredients you will need

Vegetable

Pumpkin

Water

Equipment you will use

Frying Pan

Garnish with sage leaves.

Ingredients you will need

Sage