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Walnut and Apple-Filled Mini Pumpkins

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 holiday dinner.

4 Servings



(mini) pumpkins

1 tsp

brown sugar

1 Tbsp

Dijon mustard

1 Tbsp

walnut oil


Earthbound Farm Organic Apple (peeled, cored and cut into 1/4-inch dice)

2 Tbsp

finely minced Earthbound Farm Organic Celery

2 Tbsp

toasted chopped walnuts

1 tsp

fresh lemon juice

½ tsp

fresh thyme leaves

½ tsp

fresh chopped sage

¼ tsp


Freshly 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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