Miraval's Vegetable Pot-au-Feu

• 1 small pumpkin (or 4 acorn squashes)
• Olive-oil spray
• 1 clove garlic, peeled and cut in half
• 8 cups vegetable or chicken broth
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 skinless chicken breasts, cut into rounds that will fit neatly into the bottom of the pumpkin
• 1 cup cooked couscous
• 1 cup diced zucchini
• 1 cup diced carrots
• 1 cup mushrooms, quartered
• 1/2 cup diced turnip
• 16 green beans, cut into 1-inch lengths
• 15 asparagus, cut into 1-inch pieces
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil

1. Preheat the oven to 450 degrees.
2. Cut the base of the pumpkin so that it will sit steadily.
3. Cut off the top to create a lid and set aside.
4. Scrape out the pulp and seeds.
5. Spray the cavity with olive oil and rub it with the garlic.
6. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
7. Meanwhile, season the vegetable or chicken broth with salt and pepper and warm.
8. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid.
9. Place a layer of chicken in the bottom of the pumpkin.
10. Top with the steamed couscous.
11. Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken.
12. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes.
13. Serve immediately.

pumpkin, oliveoil spray, clove garlic, vegetable, kosher salt, freshly ground black pepper, chicken breasts, couscous, zucchini, carrots, mushrooms, green beans, fresh oregano, fresh basil

Taken from cooking.nytimes.com/recipes/5723 (may not work)