Roasted Baby Pumpkins With Jarlsberg and Hazelnuts

(from saymyname’s recipe box)

Source: Southern Living

Serves 8 people

Categories: Pumpkin, Side Dish

Ingredients

  • 2 tablespoons butter
  • 1 medium onion , chopped
  • 1 teaspoon salt , divided
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/4 cups shredded jarlsberg cheese (6 oz.)
  • 3/4 cup chopped hazelnuts , toasted
  • 1 teaspoon hot sauce (Tabasco)
  • 8 (8 ounce) baby pumpkin
  • 1 cup whipping cream

Directions

  1. Preheat oven to 350°.

  2. Melt butter in a medium nonstick skillet over med-high heat.

  3. Add onion, 1/2 t salt, and pepper; cook 3 minutes or until tender, stirring often.

  4. Place onion mixture in a bowl; stir in cheese, hazelnuts, and hot sauce.

  5. Pierce pumpkins several times with a small sharp knife.

  6. Microwave on HIGH 6 minutes.

  7. Cut tops off pumpkins, reserving tops; remove and discard seeds.

  8. Sprinkle insides of pumpkins with remaining 1/2 t salt.

  9. Spoon cheese mixture into pumpkins; top evenly with cream, and replace tops.

  10. Place pumpkins on a baking sheet coated with cooking spray.

  11. Bake for 45 minutes or until pumpkins are tender.

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