Acorn Squash with Boursin Custard
Notes: Miniature pumpkins such as Jack Be Little or Munchkin also work well in this recipe. Up to 1 day ahead, steam vegetables and make filling; cover and chill separately. To make 12 servings, prepare recipe twice.
Yield: Makes 6 servings
Ingredients
- 3 acorn squash (about 10 oz. each) or 6 miniature pumpkins (7 to 8 oz. each), rinsed
- 1 package (4 to 5 oz.) herb-flavor Boursin or Rondelé cheese
- 1 package (3 oz.) cream cheese
- 1 large egg
- At least 6 to 12 fresh sage leaves
Preparation
1. Cut squash in half lengthwise (or slice top quarter off each pumpkin). 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.
2. 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.
3. In a food processor or with a mixer, beat herb cheese, cream cheese, and egg until smooth. Pour filling equally into each squash half (or pumpkin). Lay 1 or 2 sage leaves on filling.
4. 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.) Garnish with sage leaves.
Nutritional Information
- Calories:
- 181 (70% from fat)
- Protein:
- 4.2g
- Fat:
- 14g (sat 9)
- Carbohydrate:
- 12g
- Fiber:
- 3.8g
- Sodium:
- 169mg
- Cholesterol:
- 73mg
Member Ratings and Reviews
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(Kissingerma@aol.com)
Not the best way to prepare acorn squash that I have tried... I didn't like the consistancy. It was rather blah too.11/01/04
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I made this for an elegant Thanksgiving Dinner and it was such a hit it prompted me to write; I'll make this dish a tradition!
I simply halved miniature acorn squashes and baked (not steamed) till tender, filled them with the custard, then rebaked in an oven. It worked great, looked wonderful and everyone, young and old, loved them.01/14/04





