Acorn Squash with Boursin Custard

Ingredients

  • 3 acorn squash (about 10 oz. each) or 6 miniature pumpkins (7 to 8 oz. each), rinsed
  • 1 package (4 to 5 oz.) herb-flavor Boursin or Rondelé cheese
  • 1 package (3 oz.) cream cheese
  • 1 large egg
  • At least 6 to 12 fresh sage leaves

Description

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