Apple-Pumpkin Brown Betty

• 1 2 -to-3-pound sugar pumpkin
• 3 tablespoons unsalted butter
• 1 cup cubed bread (preferably from a baguette)
• 2 Gala apples, peeled and cut into 1/2-inch pieces
• 1/4 cup packed light brown sugar
• 1/4 cup golden raisins
• 1 tablespoon rum (optional)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Kosher salt
• Maple syrup, for drizzling

1. Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin.
2. Scoop out the seeds and stringy pulp.
3. Melt 2 tablespoons butter in a large skillet over medium heat.
4. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl.
5. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes.
6. Stir in the rum, vanilla, cinnamon and a pinch of salt.
7. Return the bread to the skillet.
8. Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture.
9. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish.
10. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes.
11. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven.
12. Bake until the filling is lightly browned, about 10 more minutes.
13. Transfer to a serving plate and drizzle with maple syrup.
14. To serve, scrape the pumpkin flesh and stir into the apple mixture.
15. Photograph by David Malosh

unsalted butter, bread, apples, brown sugar, golden raisins, rum, vanilla, ground cinnamon, kosher salt, maple syrup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/apple-pumpkin-brown-betty-recipe.html (may not work)