Stuffed Pumpkin

1 pumpkin - about 4 poundssalt1 Tablespoon butter4 bay leaves4 fresh thyme sprigs6 garlic cloves peeled and chopped fine6 black peppercorns2/3 cup stock2/3 cups chopped tomatoes1 2/3 cups stock2 Tablespoons extra virgin olive oil4 ounces pancetta2 fresh rosemary sprigs1 Tablespoon vinegar2 small onions1 teaspoon sugar2 carrots peeled and diced fine1 cup red wine1 large potato, diced1 sweet potato diced fine1 ear of corn cut off the cob2 ripe peaches, chopped1 cup cooked quinoa or wild ricePreheat oven to 375 degrees.Cut a circle top off the pumpkin about 2 inches from the stem and remove, leaving the stem and circle intact. Scrape out seeds and fiber. Prick the insides and generously salt. Add 2 bay leaves, 2 thyme sprigs, 1 5” rosemary branch , half the garlic and peppercorns. Pour 2/3 cups stock into the pumpkin and place top/cover on. Cook in 375 degree oven for one hour.Meanwhile, combine tomatoes, the remaining 1 2/3 cup stock and bring to simmer in sauce pan for 5 minutes.Heat olive oil in a pan, add pancetta, add 2 bay leaves, 5” rosemary sprig, and two thyme branches and cook until the fat is rendered. Add the remaining garlic and cook on high until cooked through. Season with salt and pepper and red wine, adding onions and sugar. Remove rosemary, and thyme and add carrots, potatoes, sweet potatoes, tomato mixture and bring to a simmer for 15 minutes or until potatoes are cooked through. Add peaches, corn and quinoa or rice and cook for another 5 minutes. Remove bay leaves. Remove hot pumpkin from the oven and add “ stuffing” mixture into pumpkin. Place top on and serve.Image Credit:  kimberlykv