Roasted Baby Pumpkins With Jarlsberg and Hazelnuts |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Christmas with Southern Living, 2010 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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