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1
Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard.
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2
Scoop out the seeds and stringy pulp.
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3
Melt 2 tablespoons butter in a large skillet over medium heat.
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4
Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes.
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5
Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes.
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6
Stir in the evaporated milk and nutmeg and bring to a gentle boil.
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7
Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes.
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8
Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.
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9
Toss the remaining 2 tablespoons breadcrumbs with the parmesan.
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10
Sprinkle over the filling.
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11
Add 1 inch of boiling water to the baking dish.
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12
Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes.
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13
Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes.
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14
Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.
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15
Photograph by David Malosh
