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1
In a large saucepan, cover the veal and beef with the stock.
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2
Add the bay leaves, parsley and thyme, season lightly with salt and black pepper and bring to a boil over moderate heat.
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3
Reduce the heat to low, cover partially and simmer until the meats are very tender, about 2 hours for the veal and 3 1/2 hours for the beef.
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4
As the meats are done, transfer them to a bowl and let cool slightly.
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5
Discard the bones and gristle.
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6
Cut the meats into 1-inch pieces.
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7
Strain the cooking liquid into a bowl; you should have about 2 cups.
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8
Preheat the oven to 350.
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9
Cut the tops off the pumpkins and reserve.
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10
Scrape out the seeds and season the insides with salt and pepper.
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11
Add 1 tablespoon of butter and 1/4 cup of milk to each pumpkin, cover with the top and set on a rimmed baking sheet.
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12
Bake for about 1 1/4 hours, or until the pumpkins are just tender.
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13
Cover with foil and keep warm on the baking sheet.
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14
Alternatively, halve the acorn squash lengthwise and scrape out the seeds.
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15
Season the squash with salt and pepper and fill the centers with the butter and milk.
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16
Transfer the squash to a large baking dish and roast, cut side up, for about 30 minutes, or until tender; keep them warm in the dish.
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17
In a large skillet, heat 1 tablespoon of the olive oil.
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18
Add the pancetta and cook over low heat, stirring often, until crisp, about 5 minutes.
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19
Stir in the scallions and transfer the mixture to a plate.
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20
In a medium saucepan of boiling water, cook the corn until tender, about 5 minutes; drain.
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21
In a large saucepan, heat the remaining 1 tablespoon of olive oil.
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22
Add the onions and bell pepper and cook over low heat until softened, about 10 minutes.
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23
Add the crushed red pepper and cook, stirring, for 1 minute.
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24
Add the meats and their cooking liquid, the pancetta mixture and corn and simmer until heated through, about 4 minutes.
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25
Season with salt and black pepper.
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26
Spoon the stew into the pumpkins or squash.
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27
Cover the pumpkins with the tops, or cover the squash with foil; bake until heated through, about 20 minutes for the pumpkins and 10 minutes for the squash.
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28
Bring the stew to the table in the pumpkins, then spoon the stew into bowls, scooping out the pumpkin flesh.
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29
Alternatively, serve each guest a stew-filled squash half.
