Baked Pumpkin with Mascarpone & Sage
4 small pumpkins, each about 1 lb
6 tbsp olive oil
1 cup chopped pancetta or smoked bacon
2 garlic cloves, crushed
1/2 cup thinly sliced sun-dried tomatoes
2 tbsp chopped sage
1/2 cup mascarpone cheese
5 tbsp grated Parmesan cheese
salt and pepper
Cut a thin slice off the top of each pumpkin. Scoop out the seeds and fibers. Place the pumpkins in a roasting pan, putting the tops, flesh side up, next to the whole shells. Brush the inside of the pumpkins and the lids with 4 tbsp of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown.
Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes.
Pile the mixture into the pumpkin shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot.
-Hamlyn, The Pumpkin Cookbook