Baked Miniature Pumpkin
1 miniature pumpkin or sweet dumpling squash
1 to 2 Tablespoons cream, milk or marscarpone cheese
1 tsp sage
grated Fontina or Gruyere cheese
Slice off the top 1/2-inch of the pumpkin, scoop out the seeds, and rub salt and pepper into the cavity. Pour in the cream, add the sage and the Fontina or Gruyere cheese, replace the lid, and bake in a pan until tender, 35 to 45 minutes. Take care not to overcook the squash or it might split and collapse in the oven. Serves 1.