Apple Stuffed Mini Pumpkins Eating Well Recipe
- 4 x mini-pumpkins, (4-6 ounce each)
- 1 Tbsp. Dijon mustard
- 4 tsp vegetable oil preferably canola oil
- 1 sm onion (1/2 c.), minced
- 1 c. apple, peeled, minced
- 1 tsp fresh lemon juice
- 1/2 tsp dry thyme salt to taste freshly grnd black pepper to taste
- Preheat oven to 375 degrees.
- Wash mini pumpkins.
- With a sharp paring knife, cut around and remove the caps.
- With a melon baller or possibly spoon, scrape out and throw away the seeds and fibers.
- In a small bowl, stir together the mustard and 2 tsp.
- of the oil.
- With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mix.
- Heat the remaining 2 tsp.
- oil in a small skillet over medium heat; add in onions and saute/fry till tender, about 2 min.
- Remove from the heat and stir in apples, lemon juice and thyme.
- Season with salt and pepper.
- Divide the apple filling among the mini-pumpkins.
- Press the caps on firmly and set in a small baking dish.
- Add in 1/2 inch of water and cover the dish tightly with foil.
- Bake till the pumpkins are tender, about 1 hour.
- Don't undercook; the flesh should be creamy.
- 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)