My friends grew the pumpkins in this photo, they are heirloom variety from France known as Potti Morran and I filled them with a delicious lamb and quinoa mixture with Persian lime and pomegranate. You can fill a pumpkin with whatever casserole you are making.
It works best to rub the outside of the pumpkin with a little duck fat, ghee or plain sesame oil.
Cut the base; so it will sit flat on a baking tray,
Cut off the top to create a lid
Remove all the seeds.
Spoon in a fairly wet, pre-cooked meat casserole or a vegetable and bean casserole or grain based filling, replace the lid and pour a little stock or water into the baking tray.
Cover loosely with foil and bake at 140˚C for an hour or two; depending on size.
Remove the foil and continue to bake until a small sharp knife passes easily through the flesh at its thickest point.
Rest a few minutes (the pots, not you!)
Transfer to a platter, I removed the lid and sprinkled the top with freshly shucked pomegranate and lots of freshly chopped flat leaf parsley.