1 pumpkin – about 4 pounds
salt
1 Tablespoon butter
4 bay leaves
4 fresh thyme sprigs
6 garlic cloves peeled and chopped fine
6 black peppercorns
2/3 cup stock
2/3 cups chopped tomatoes
1 2/3 cups stock
2 Tablespoons extra virgin olive oil
4 ounces pancetta
2 fresh rosemary sprigs
1 Tablespoon vinegar
2 small onions
1 teaspoon sugar
2 carrots peeled and diced fine
1 cup red wine
1 large potato, diced
1 sweet potato diced fine
1 ear of corn cut off the cob
2 ripe peaches, chopped
1 cup cooked quinoa or wild rice
Preheat oven to 375 degrees.
Cut a circle top off the pumpkin about 2 inches from the stem and remove, leaving the stem and circle intact. Scrape out seeds and fiber. Prick the insides and generously salt. Add 2 bay leaves, 2 thyme sprigs, 1 5” rosemary branch , half the garlic and peppercorns. Pour 2/3 cups stock into the pumpkin and place top/cover on. Cook in 375 degree oven for one hour.
Meanwhile, combine tomatoes, the remaining 1 2/3 cup stock and bring to simmer in sauce pan for 5 minutes.
Heat olive oil in a pan, add pancetta, add 2 bay leaves, 5” rosemary sprig, and two thyme branches and cook until the fat is rendered. Add the remaining garlic and cook on high until cooked through. Season with salt and pepper and red wine, adding onions and sugar. Remove rosemary, and thyme and add carrots, potatoes, sweet potatoes, tomato mixture and bring to a simmer for 15 minutes or until potatoes are cooked through. Add peaches, corn and quinoa or rice and cook for another 5 minutes. Remove bay leaves. Remove hot pumpkin from the oven and add “ stuffing” mixture into pumpkin. Place top on and serve.
Image Credit: kimberlykv
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