| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Vegetarian |
Home cookin |
3 |
servings |
INGREDIENTS
| 3 |
md |
To small acorn squash |
| 1 |
lg |
Sweet potatoes, cooked, |
|
|
Peeled and mashed |
| 1 |
tb |
Brown sugar |
| 1 |
tb |
Lemon juice |
|
|
Salt to taste |
| 3 |
|
Eggs, beaten |
|
|
OR equivalent egg |
|
|
Substitute |
| 1 |
c |
Parmesan cheese |
| 1/2 |
c |
Chopped roasted pepita |
|
|
(pumpkin seeds) |
|
|
Serves 3 |
INSTRUCTIONS
The dish gets its name from the ingredients: pepitas (pumpkin seeds),
Parmesan cheese and (sweet) potatoes. Prepare it as a side dish for a
turkey feast or serve it as the focal point of a vegetarian celebration.
Slice off the bottom of each squash so it will sit up straight in a large
baking pan. Cut off the top (the stem end) and set it aside for garnish.
Scoop out the seeds of the squash, then steam squash over boiling water
until soft. (Or microwave squash until soft, approximately 5 to 7 minutes
per squash.) When squash has cooled, scoop out most of the soft pulp,
leaving just enough to allow the squash to keep its form. Mix pulp with
mashed sweet potato, salt, brown sugar, lemon juice, coriander and eggs.
Spoon filing into squash shells.
In a small bowl, toss Parmesan cheese with chopped pepita seeds to make the
topping.
Sprinkle cheese mixture over baked squash. Bake 20 minutes at 350°F.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Sep
23, 1998
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