Baked Pumpkins with Mascarpone and Sage

Name: Baked Pumpkins with Mascarpone and Sage
Cuisine: France
Ingredients: ½ teaspoon freshly ground pepper; ½ teaspoon salt; ¾ cup roasted, skinned, and chopped hazelnuts; Fresh sage leaves; 1 pound mascarpone cheese; 8 miniature pumpkins; 1 teaspoon sugar; 3 eggs; ¾ cup roasted, skinned, and chopped hazelnuts; ¾ cup roasted, skinned, and chopped hazelnuts

Preparation info

Serves
8

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This recipe by Heidi Insalata Krahling is an adaptation of a classic French dish in which soup is cooked inside a small pumpkin. Try to get small pumpkins, 6 to 8 inches across, and wider than they are high.

This is a stylish and rather dramatic dish that probably would be best at a small Thanksgiving dinner.

Ingredients

8 miniature pumpkins
1 pound mascarpone cheese
3 eggs

Europe
Americas
France
United States
Side dish
Dinner
Gluten-free
Vegetarian

Method

Preheat the oven to 350 degrees.
With a sharp knife, carefully cut out a lid in each pumpkin. Reserve the lids. Scoop out the seeds and discard. In a shallow baking pan fitted with a wire rack, place the pumpkins and their lids on the rack ups