Stuffed Mini-Pumpkins with Gorgonzola, Cream and Toasted Pine Nuts

Fall is the time of year I stuff the darling little pumpkins that seem to appear only then, like mushrooms after a rain.  There they are, calling out to me from the grocery bins.  Irresistible, and so cute on a plate, aside from being really delicious.

My favorite cheese for the stuffing is a blue, which goes beautifully with pumpkin.  These have Parmesan as well.  Basically you have a custard baked in the pumpkin.  They cook together.

Perfect for any vegetarians who may be visiting you at Thanksgiving.  Just stuff them a little pumpkin.  As you will note there is a bit of olive oil floating in the water I put in that cooking pan.  Bake them until the squash is tender and the custard set.  About a half hour.

Stuffed Mini-Pumpkins with Gorgonzola

Ingredients (for 5 little squashes)
5 mini-pumpkins
1/2 cup crumbled Gorgonzola cheese
1 1/2 cups cream
1/2 cup grated Parmesan cheese
3 eggs
1/2 cup stale bread, crumbled
1/2 teaspoon Kosher salt
black pepper, freshly ground
1/4 teaspoon freshly grated nutmeg (thyme might also be lovely)
1/4 cup toasted pine nuts or chopped pumpkins seeds (optional)

Preheat your oven to 350F and set a rack in the middle.  Pour several cups of hot water into a large, preferably glass or Corning pan, adding a few tablespoons of olive oil.

Carefully cut out the tops of your pumpkins and reserve the little lids.  Scoop out the seeds and save if you're  going to roast them later.  Sprinkle the insides with salt and pepper.

In a glass measuring cup, beat the eggs with the cream and add remaining ingredients.  Mix well, then pour into the pumpkins, almost to the top.  Set into your baking pan with their tops slightly ajar, or you can set the stems down into the water.  Bake for about 30 minutes, depending upon the size of your pumpkins.  The custards should look set and the squash tender.

These are fabulous with just a little salad on the side. And a glass of white wine perhaps.  Scoop and enjoy.