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Receta Apple Stuffed Mini Pumpkins Eating Well
by Global Cookbook

Apple Stuffed Mini Pumpkins Eating Well
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  Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Serves 4.