Funnily enough I just came across two recipes like that. One uses acorn squash but I should think you could use a small pumpkin instead!
From the November issue of Red:
BAKED SQUASH
1 acorn squash
1 tbsp olive oil
150g red onions, finely sliced
1 clove garlic, crushed
200g tinned, chopped tomatoes
50g black olives, stoned
1tsp fresh rosemary leaves
1/2 tsp fresh oregano
1/2 tsp freshly ground black pepper
1/4 tsp salt
Pinch of allspice
2 tbsp pine nuts
1. Preheat oven to 200C
2. Halve the squash, scrape out the seeds and brush the cut edges with a little olive oil. Place in a roasting tin.
3. Heat the olive oil in a frying pan over medium heat. Add the onions and saute until translucent. Add the garlic and stir for a minute. Tip in the tomatoes, olives, rosemary, oregano. allspice and seasoning and simmer for five minutes.
4. Divide the mixture between the two squash halves. Cover the tin with foil and bake for 35 to 40 minutes until the squash is tender when pierced with a knife. Remove from the oven and allow to cool for a few minutes
5. Warm a non-stick frying pan over a medium heat. Saute the pine nuts until golden. Sprinkle over the squash and serve with rice or a green salad.
From the November issue of Delicious:
WHOLE BAKED PUMPKIN
3kg pumpkin, kabocha squash or other winter squash or 2 smaller ones
Vegetable oil for greasing
30g unsalted butter
1 large onion, chopped
6 rindless smoked streaky bacon rashers, finely diced
200g fresh white bread crumbs
2 garlic cloves, crushed
2 tbsp chopped fresh sage leaves
250g Swiss cheese, grated
284ml carton single cream
1. Preheat oven to 180C. Use a sharp knife to remove the top of the pumkin and set aside. Scrape out and discard the seeds and fibres. Lay a large, lightly oiled sheet of foil over the base and sides of a baking tray. Place the pumpkin on top. Set aside.
2. Melt the butter in a large frying pan over a medium-low heat. Add the onion and bacon and cook, stirring, for 5 minutes or until the onion has softened. Add the breadcrumbs and garlic and cook, stirring, until the crumbs are well coated in the butter. Stir in the sage and season well. Set aside to cool slightly. Stir in the cheese and pack the stuffing into the pumpkin cavity.
3. Slowly pour the cream into the pumpkin cavity to fill to the tip (pouring slowly allows the stuffing to fully absorb the cream). Place the pumpkin lid on top and bring the foil sides up and around the pumpkin, then cover the top with more oiled foil. Bake for 2 hours or until tender.
4. Serve on its own with salad, or as an accompaniment to roast meats.
