This was delicious. The flavours were perfectly "Thanksgiving" (probably because of the sage), and I felt very festive both preparing and eating it. Unfortunately, my pumpkin was a bit too big, so the stuffing didn't fill it to the brim, and it sagged a bit. I wasn't making it for entertaining though, so it was a decent first run. I definitely recommend it.
Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
From EatingWell: November/December 2011
This roast pumpkin with a mushroom-and-bread stuffing is a beautiful vegetarian entree for the holidays. Use a small pumpkin if you can find one, but a winter squash like kabocha or buttercup also works. For a special garnish, save the seeds from the pumpkin, toss them with spices and roast them. If you use a squash, opt for store-bought pepitas; the squash seeds are too woody to eat.
2 Reviews for Roasted Stuffed Pumpkin with Spiced Pumpkin Seeds
When I put this dish on the table everybody was impressed. I looks really great. It is easy to make, although it does take some time to chop everything up and mix it together. It is worth it! I think I'll make it every Thanksgiving from now on.