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.