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1
Cut the top off the pumpkin as though you were going to make a Halloween Jack-o-lantern.
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2
Seed and scrape the pumpkin so the inside is clean.
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3
Clean and reserve the seeds.
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4
Rub the lid and inside of the pumpkin with 1/4 cup of the spice mixture.
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5
Rest the lid and pumpkin cut-side-down on a baking pan.
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6
Wrap the pumpkin completely with 1 layer of aluminum foil.
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7
Bake in a preheated 350 degree oven 45 to 55 minutes or until the pumpkin turns just tender.
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8
Meanwhile, heat the oil in a large saucepot over medium heat.
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9
Add the leeks, onions, nutmeg, jalapeno, and cinnamon sticks.
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10
Saute until the leeks begin to soften.
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11
Add the squashes and root vegetables to heat through.
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12
Add the hot squash sauce, the potatoes, and bring to a simmer.
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13
Remove from heat and add the herbs.
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14
Remove the pumpkin from the oven and stand upright.
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15
Ladle the stew into the cavity of the pumpkin.
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16
To serve, toast some Russian black bread or walnut raisin bread, and place a slice in each of several warmed bowls.
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17
Sprinkle some of the spice mixture on the rim of the pumpkin.
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18
Use a carving knife to cut thin slices off the pumpkin.
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19
Arrange the slices around the bread then ladle some of the stew over the bread.
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20
Sprinkle the freshly cut rim of the pumpkin with more spice mixture and the stew with more herbs.
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21
Repeat the process until the stew and pumpkin are gone.
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22
Puree any leftover pumpkin with some spice mixture and brown sugar and use as you would canned pumpkin to make a savory pumpkin pie.
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23
Combing above ingredients in a medium bowl and mix well.
