Pumpkins Stuffed with Apples and Mushrooms

INGREDIENTS: 

= 5 small pumpkins (about 1 lb each)

= 1 lb. small bella mushrooms – washed and sliced

= 2 sweet, firm apples – cored and diced

= 2 yellow onions – chopped

= 1 bunch of fresh dill – chopped

= 4 tablespoons unsalted butter

= Salt and black pepper

COOKING: 

1. Heat the oven to 360F.

Melt 2 tablespoons of butter.

Cut off the pumpkin tops and scoop out the seeds. Brush the pumpkins inside and outside with melted butter and roast for 45 minutes until flesh is tender. Keep the pumpkins open and roast their tops next to them on the roasting sheet.

2. Add the remaining butter in a frying pan, add chopped onions and sauté until golden – about 5 minutes. Add the mushrooms and sauté until the mushrooms are cooked. In a separate frying pan sauté the apples until they are starting to color. Add apples and chopped dill to the mushrooms, season with salt and pepper, and cook for a couple of minutes.

3. Season the inside of the pumpkins with salt and pepper and stuff with mushrooms and apples mixture. Cover the pumpkins with their lids and put the pumpkins back on the baking sheet. Roast for 25-30 minutes.