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1
Cut squash in half lengthwise (or possibly slice top quarter off each pumpkin).
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2
Place squash, cut-side down (or possibly pumpkins with tops sitting on them), on a rack over 1 inch boiling water in a 5- to 6-qt pan or possibly 14-inch wok.
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3
Cover and steam over high heat till vegetables are tender when pierced (do not cut through skin), about 20 min.
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4
Lift from rack; let stand till cold sufficient to handle, 5 to 8 min.
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5
With a small spoon, gently scoop out and throw away seeds, taking care not to break skin.
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6
You may need to set squash halves cut-side up and press down gently so they sit steady.
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7
In a food processor or possibly with a mixer, beat herb cheese, cream cheese, and egg till smooth.
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8
Pour filling equally into each squash half (or possibly pumpkin).
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9
Lay 1 or possibly 2 sage leaves on filling.
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10
In the same pan, set filled vegetables on rack over 1 inch boiling water.
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11
Cover and steam over high heat till filling puffs slightly and is hard when jiggled, about 10 min.
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12
(After 5 min, fit pumpkin tops onto rack to heat.
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13
To serve pumpkins, place tops on or possibly alongside.)
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14
Garnish with sage leaves.
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15
This recipe yields 6 servings.
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16
Comments: Miniature pumpkins such as Jack Be Little or possibly Munchkin also work well in this recipe.
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17
Up to 1 day ahead, steam vegetables and make filling; cover and refrigerateseparately.
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18
To make 12 servings, prepare recipe twice.
