Walnut and Apple-Filled Mini Pumpkins
Serves 4
Chef Jeffrey Jake devised this unusual seasonal side dish for one of our Farm Stand Chef Walks. Impress your guests or family with this lovely accompaniment to an autumn meal, or even Thanksgiving dinner!
4 mini pumpkins
1 teaspoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon walnut oil
1 apple, peeled, cored, and cut into 1/4-inch dice
2 tablespoons finely minced celery
2 tablespoons toasted chopped walnuts
1 teaspoon fresh lemon juice
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh chopped sage
1/4 teaspoon salt
Ground white pepper, to taste
Position a rack in the lower third of the oven and preheat to 375 degrees F.
Wash the pumpkins well. With a small sharp knife, cut around the stems, and remove the tops of the pumpkins. Scoop out the seeds and fibers and discard.
Place the brown sugar, mustard, and walnut oil in a small bowl and blend well. Brush some of this mixture inside each pumpkin.
Place the apple, celery, walnuts, lemon juice, thyme, sage, salt, and pepper in a bowl and stir to combine. Divide the mixture between the 4 pumpkins.
Place the pumpkins in a baking dish and add 1/2 inch of water. Cover the pan tightly with aluminum foil and transfer to the oven. Bake until the pumpkins are tender when pierced with the tip of a sharp knife, 45 to 55 minutes. Remove the pumpkins from the pan carefully with the aid of a large spatula and serve immediately.
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