2
Scoop the seeds and strings out of the pumpkin.", "Rub the cut side of the lid and the inside of the pumpkin with the 1 tablespoon room-temperature butter. Place the pumpkin, cut side up, in a deep baking dish or pan that you can bring to the table. Set aside.", "In a large bowl combine the baguette, cheese and ham. Set aside until needed.", "In a skillet, melt 3 tablespoons butter over medium heat. Add the apple, jalapeno, onion and garlic, stir until soft, about 8 minutes. Fold into the bread mixture. Salt and pepper to taste.", "Stuff the pumpkin until it is just about filled; then pour cream, one tablespoon at a time, to within 1 inch of the rim; enough to moisten the filling. Fit the lid onto the pumpkin.", "Bake until the pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, 11/2 to 2 hours.", "To serve, use a spoon to carefully scrape the walls of the pumpkin to remove some tender pumpkin flesh with each serving of stuffing; it's up to you, you could eat the skin too, just cut the pumpkin into slices to serve...I've not tried that.", "Best served as soon as it's ready. If you have leftovers, cut the pumpkin into slices, cover, chill and reheat the next day."]
