Thursday, May 23, 2013
Cheesed Custard Squash
The best laid plans won't go awry with this well-prepared dish. If you need to prepare one day ahead, steam the vegetables in this side and prepare the filling to save time.
At a glance
- 3 acorn squash (10 oz. each), rinsed
- 1 pkg. (4 to 5 oz.) herb-flavor Boursin cheese
- 1 pkg. (3 oz.) cream cheese
- 1 large egg
- At least 6 to 12 fresh sage leaves
- Cut squash in half lengthwise (or slice top quarter off each pumpkin). Place squash, cut side down, on a rack over 1 inch boiling water in a 6-quart pan. Cover and steam over high heat until vegetables are tender when pierced, about 20 minutes. Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
- 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.
- In 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.
- 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 and garnish with sage leaves.