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Apple-Stuffed Mini-Pumpkins
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
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 6 ounces 1 teaspoon
Method
Preheat oven to . 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 an375°F
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The pumpkins took the full hour to cook and were lovely and soft inside. The shells held up well and it presented nicely on the plate. The filling was quite mild-tasting and a touch watery, probably due to the celery. The walnuts added a bit of texture but not did not give much to the flavour which improved slightly when you mixed it with the pumpkin flesh.
I would probably use a bit of fried-off onion instead of the celery.
I'm glad you enjoyed the little pumpkins. I don't think that two tablespoons of minced celery would yield enough moisture to make the filling a touch watery; rather that the pumpkins themselves were more moist than those I tested. You might increase the walnuts for a drier effect--and be sure they are flavorful nuts (difficult to find). I'm surprised that with the mustard and herbs the filling was too mild. Perhaps increase the herbs if you prefer more pronounced flavors?