Apple-Stuffed Mini-Pumpkins

Name: Apple-Stuffed Mini-Pumpkins
Yield: Serves 4
Ingredients: 1 teaspoon brown sugar; 4 mini-pumpkins (about 6 ounces each); 1 tablespoon corn, walnut, or peanut oil; 1 tablespoon Dijon mustard; 1 tablespoon corn, walnut, or peanut oil; 1 tablespoon corn, walnut, or peanut oil; 1 apple; 2 tablespoons minced celery; 2 tablespoons chopped walnuts; 1 teaspoon lemon juice; ¼ teaspoon dried thyme, crumbled; ¼ teaspoon dried sage, crumbled; ¼ teaspoon kosher salt; Pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Neat little fruit-filled squash serve as a side to roasted meat or poultry, or as a vegetarian main dish with whole-grain pilaf.

Ingredients

4 mini-pumpkins (about 6 ounces each)
1 teaspoon brown sugar

Side dish
Vegan
Gluten-free

Method

Preheat oven to 375°F. Rinse mini-pumpkins. With sturdy sharp knife, cut a square (or five- or six-sided) cap around each pumpkin stem, poking into the heart of the squash to cut the fibers. Pry out cap. With a melon ball cutter or grapefruit spoon, scoop out an