Cheesy Custard Squash
Prep-ahead dishes are perfect for keeping you out of the kitchen during crunch time. Whether it’s after a long day of work or before a family gathering, you’ll give yourself some breathing room with this cheesed custard squash.
Ingredients
- 3 3/4 cup(s) acorn squash, rinsed (about 3 medium fruit)
- 4 ounce(s) to 5 oz. herb-flavor Boursin cheese
- 3 ounce(s) cream cheese
- 1 large egg
- 1 tablespoon(s) fresh sage leaves (6 – 7 leaves)
Instructions
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Cut squash in half lengthwise (or slice top quarter off each pumpkin).
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Place squash, cut side down, on a rack over 1 inch boiling water in a 6-quart pan.
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Cover and steam over high heat until vegetables are tender when pierced, about 20 minutes.
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Lift from rack; let stand until cool enough to handle, 5 to 8 minutes.
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With a small spoon, gently scoop out and discard seeds, taking care not to break skin.
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You may need to set squash halves cut side up and press down gently so they sit steady.
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In a mixer, beat herb cheese, cream cheese, and egg until smooth.
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Pour filling equally into each squash half (or pumpkin).
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Lay 1 or 2 sage leaves on filling.
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In the same pan, set filled vegetables on rack over 1 inch boiling water.
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Cover and steam over high heat until filling puffs slightly and is firm when jiggled, about 10 minutes.
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After 5 minutes, fit squash tops onto rack to heat.
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To serve squash, place tops on or alongside and garnish with sage leaves.
Nutrition
Calories: 1914.34kcalCarbohydrates: 173.91gProtein: 47.85gFat: 121.45gSaturated Fat: 74.05gCholesterol: 363.54mgSodium: 3075.44mgFiber: 8.31gSugar: 70.49g
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