Roasted Baby Pumpkins With Jarlsberg and Hazelnuts

Submitted by ratherbeswimmin

"Christmas with Southern Living, 2010"

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Serves: 8

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.