First I dry roasted some poblano peppers, carrots, fennel, parsnips, sweet potatoes and garlic with a generous sprinkle of turmeric and cumin.
While they roasted, I saute-ed shallots with crimini and shiitake mushrooms,
then added some corn I cut off the cob and torn pieces of kale (with a little salt and pepper).
I put the lid on and let everything steam in the mushroom juices until everything was tender, and when the veggies were roasted tender, I tossed those in as well.
Then I realized I had some of Rosetta's Peanut Butter Tofu, and I roasted that up and added it to the veggies.
I picked the gorgeous white pumpkin for my cooking and serving vessel. I cut a lid, scooped out the seeds (they'll be cleaned and roasted later), and based on a suggestion I saw on another blog, I grated a bit of manchego cheese in the bottom of the pumpkin, to help keep it from seeping out the bottom when it cooked.
I filled the pumpkin with my roasted veggie mix, put on the lid and put it on a baking sheet in a 400 degree oven. I baked it until it was darkened and tender. The lid started to get a little over-browned, but I had an aluminum pie plate that covered it perfectly for the last 30-45 minutes of baking. All together, it was in the oven almost 3 hours.
Results - gorgeous, delicious, comforting tastes of Fall!
And what was left in the pumpkin after the dinner was mixed with some cooked quinoa to make a perfect filling for some roasted poblanos the next day!