Receta Acorn Squash With Boursin Custard
by Global Cookbook

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	Raciónes: 6

Ingredientes

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)

Cut squash in half lengthwise (or possibly slice top quarter off each pumpkin). 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. Cover and steam over high heat till vegetables are tender when pierced (do not cut through skin), about 20 min. Lift from rack; let stand till cold sufficient to handle, 5 to 8 min.
With a small spoon, gently scoop out and throw away 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.
In a food processor or possibly with a mixer, beat herb cheese, cream cheese, and egg till smooth. Pour filling equally into each squash half (or possibly pumpkin). Lay 1 or possibly 2 sage leaves on filling.
In the same pan, set filled vegetables on rack over 1 inch boiling water. Cover and steam over high heat till filling puffs slightly and is hard when jiggled, about 10 min. (After 5 min, fit pumpkin tops onto rack to heat. To serve pumpkins, place tops on or possibly alongside.) Garnish with sage leaves.
This recipe yields 6 servings.
Comments: Miniature pumpkins such as Jack Be Little or possibly Munchkin also work well in this recipe. Up to 1 day ahead, steam vegetables and make filling; cover and refrigerateseparately. To make 12 servings, prepare recipe twice.