| Tante Marie’s
Stuffed Baby Pumpkins
Ingredients
4
baby pumpkins
8 oz. fresh Mascarpone
salt and pepper
breadcrumbs
Instructions
Cut off the top
of each pumpkin and lay them on a lightly oiled baking pan.
Sprinkle the insides with salt and pepper and fill with
Mascarpone. You can layer with toasted breadcrumbs if desired.
Bake in a preheated 325 degree oven for 1 hour, or until
the pumpkins are tender when pierced with a fork.
© Mary S. Risley |
