Mushroom Bourguignonne in a Whole Pumpkin

• 5 -6 lbs pumpkin (or kabocha squash)
• 2 large yellow onions, chopped (or red)
• 1 -2 tablespoon water
• 1 lb button mushroom, halved
• 14 cup sliced celery (optional)
• 14 cup white flour (or whole wheat)
• 2 -2 12 cups dry red wine
• 14 cup soy sauce
• 2 -3 vegetable bouillon cubes (optional)
• 12 teaspoon dried rosemary (2 tsp. fresh)
• 3 tablespoons dry sherry
• 1 -2 tablespoon honey
• 2 tablespoons balsamic vinegar
• fresh ground black pepper
• 5 garlic cloves, chopped coarsely

1. Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top.
2. If the peel is too thick to cut easily, bake the pumpkin at 350F for 15 to 20 minutes to soften it.
3. Remove and discard the seeds, and use a large spoon to scrape out the strings.
4. In a large skillet, saute onions in water for a few minutes.
5. Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices.
6. Stir in flour and cook 1 minute.
7. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
8. Preheat the oven to 350F Pour the stew into the pumpkin and place it in a large, shallow dish(a baking dish or pie plate) and put the top of the pumpkin on.
9. Bake until the pumpkin is very soft, about 1 hour.
10. While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
11. To serve, spoon out some stew and scrape out some of the pumpkin onto each plate.
12. Enjoy!

pumpkin, yellow onions, water, button mushroom, celery, white flour, red wine, soy sauce, rosemary, sherry, honey, balsamic vinegar, fresh ground black pepper, garlic

Taken from www.food.com/recipe/mushroom-bourguignonne-in-a-whole-pumpkin-142664 (may not work)