Mushroom Bourguignonne in a Whole Pumpkin
- 1-2 tablespoon Sue Bee® Honey
- 5-6 lbs pumpkin
- fresh ground black pepper fresh ground black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons dry sherry
- 1/2 teaspoon dried rosemary
- 2-3 vegetable bouillon cubes
- 1/4 cup soy sauce
- 2-2 1/2 cups dry red wine
- 1/4 cup white flour
- 1/4 cup sliced celery
- 1 lb button mushroom
- 1-2 tablespoon water
- 2 large yellow onions
- 5 garlic cloves
- Carve a 3-4 inch zigzagged circle in the top of the pumpkin or squash with a sharp knife, remove the top. If the peel is too thick to cut easily, bake the pumpkin at 350 F for 15 to 20 minutes to soften it.
- Remove and discard the seeds, and use a large spoon to scrape out the strings.
- In a large skillet, saute onions in water for a few minutes.
- Add the mushrooms and celery, cover and simmer for a few minutes, until they have begun to release their juices. Stir in flour and cook 1 minute. Then add 2 cups red wine and the remaining ingredients, and cook 15 minutes, stirring frequently.
- Preheat the oven to 350 F.
- 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.
- Bake until the pumpkin is very soft, about 1 hour.
- While baking, stir the stew a few times, adding the remaining 1/2 cup wine if too much liquid evaporates or is absorbed.
- To serve, spoon out some stew and scrape out some of the pumpkin onto each plate.