Ingredients
- 1 2-3 lb. sugar pumpkin
- 3 Tbsp. butter
- 1 cup cubed bread (preferably from a baguette)
- 2 Gala apples, peeled and cut5 into 1/2" pieces
- 1/4 cup packed brown sugar
- 1/4 cup golden raisins
- 1 Tbsp. rum (optional)
- 1/2 tea. vanilla
- 1/4 tea cinnamon
- salt
- Maple sugar, for drizzling
Preparation
Step 1
Preheat the oven to 375 degrees. Slice off and reserve the top 1 1/2" of the pumpkin. Scoop out the seeds and stringy pulp.
Melt 2 Tbsp. butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 Tbsp. butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.
Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1" of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 - 2 1/2 hours. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filing is lightly browned, about 10 more minutes.
Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.