Pumpkins are one of my favorite fruits/vegy ever. Their orange color is so pretty, their shape unique, their use versatile, and seeing them always reminds me of my favorite time of year, fall.
For a fifteen person Halloween Birthday Party last year, I made this pumpkin stuffed with vegetable stew, and because I was hoping to use it as a backup main for the fried chestnut, sweet potato gnocchi I was sure were going to flop, I added beef to the original recipe. The original Gourmet Magazine recipe calls for a unique roasted-vegetable and wine sauce which if you haven’t the time to make, most of you wont, I think substituting it with your favorite stock works just fine.
See complete recipe here.