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1
Preheat the oven to 350 degrees F.
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2
Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers from the pumpkin and lid.
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3
Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin.
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4
Place the pumpkins and lids on a baking sheet and bake for 45 minutes.
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5
Meanwhile, heat the oil in a large skillet over moderate heat and saute the turkey cubes until they are golden on all sides.
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6
Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely.
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7
In the remaining fat, saute the onion and Poblanos with the salt and pepper until onions are soft, 35 minutes.
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8
Add the tomato and cook 20 minutes.
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9
Add the wine and reduce by half.
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10
Add the turkey, along with the stock.
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11
Bring mixture to a boil, reduce the heat and simmer, covered, for 20 minutes.
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12
Add the potatoes and parsnips and simmer for 20 minutes.
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13
Add the corn and stir well to combine.
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14
Remove from the heat and add the pears, apricots and chives.
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15
Adjust the seasoning.
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16
Add the rice.
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17
Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid.
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18
Return to the oven and bake for 50 minutes, or until the rice is cooked.
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19
To serve, transfer the pumpkin to a serving platter and carefully spoon the stew directly from the pumpkin into individual shallow bowls.
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20
Watch that the pumpkin shell does not break when scooping.
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21
The pumpkin will be very soft inside and mash into the sauce to thicken it a little.
