Mushroom Bourguignonne in a Whole Pumpkin

Ingredients

• 5-6 lbs pumpkin (or kabocha squash)
• 2 large yellow onions, chopped (or red)
• 1-2 tablespoon water
• 1 lb button mushroom, halved
• 1/4 cup sliced celery (optional)
• 1/4 cup white flour (or whole wheat)
• 2-2 1/2 cups dry red wine
• 1/4 cup soy sauce
• 2-3 vegetable bouillon cubes (optional)
• 1/2 teaspoon dried rosemary (2 tsp. fresh)
• 3 tablespoons dry sherry
• 1-2 tablespoon honey
• 2 tablespoons balsamic vinegar
• fresh ground black pepper
• 5 garlic cloves, chopped coarsely

Directions

1. 1

   Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350°F for 15 to 20 minutes to soften it. Remove and discard the seeds, and use a large spoon to scrape out the strings.

2. 2

   In a large skillet, saute onions in water for a few minutes. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.

3. 3

   Preheat the oven to 350°F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on. Bake until the pumpkin is very soft, about 1 hour. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.

4. 4

   To serve, spoon out some stew and scrape out some of the pumpkin onto each plate. Enjoy!