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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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