Instructions: Preheat oven to 375 degrees. Wash mini pumpkins. With a sharp paring knife, cut around and remove the caps. With a melon baller or spoon, scrape out and discard the seeds and fibers. In a small bowl, stir together the mustard and 2 teaspoons of the oil. With a pastry brush, coat the interior of each pumpkin and the cut surfaces of each cap with the mustard-oil mixture.

Heat the remaining 2 teaspoons oil in a small skillet over medium heat; add onions and saute until tender, about 2 minutes. Remove from the heat and stir in apples, lemon juice and thyme. Season with salt and pepper.

Divide the apple filling among the mini-pumpkins. Press the caps on firmly and set in a small baking dish. Add 1/2 inch of water and cover the dish tightly with foil. Bake until the pumpkins are tender, about 1 hour. Do not undercook; the flesh should be creamy.

Serves 4.

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