Apple Stuffed Mini Pumpkins Eating Well Recipe

  1. Preheat oven to 375 degrees.
  2. Wash mini pumpkins.
  3. With a sharp paring knife, cut around and remove the caps.
  4. With a melon baller or possibly spoon, scrape out and throw away the seeds and fibers.
  5. In a small bowl, stir together the mustard and 2 tsp.
  6. of the oil.
  7. With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mix.
  8. Heat the remaining 2 tsp.
  9. oil in a small skillet over medium heat; add in onions and saute/fry till tender, about 2 min.
  10. Remove from the heat and stir in apples, lemon juice and thyme.
  11. Season with salt and pepper.
  12. Divide the apple filling among the mini-pumpkins.
  13. Press the caps on firmly and set in a small baking dish.
  14. Add in 1/2 inch of water and cover the dish tightly with foil.
  15. Bake till the pumpkins are tender, about 1 hour.
  16. Don't undercook; the flesh should be creamy.
  17. Serves 4.

pumpkins, mustard, vegetable oil, onion, apple, lemon juice, thyme salt

Taken from cookeatshare.com/recipes/apple-stuffed-mini-pumpkins-eating-well-68014 (may not work)

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