Bread stuffing in pumpkin

The problem with stuffing is what to stuff it in when you're not cooking a dead bird. Solved this today by stuffing a small butternut pumpkin.

Ingredients

• One small pumpkin (really, the size of the pumpkin then establishes how much of everything else you need to make. My pumpkin was a bit larger than a softball and had a fairly thin layer of flesh)
  
• Two slices of bread; toasted
  
• 1/4 cup of roasted almonds
  
• 1 clove of garlic, crushed
  
• A few thin slices of onion, finely chopped
• Fresh parsley, dill, thyme - chopped
  
• Ground pepper
• 1/4 cup of olive oil
• 1 tablespoon of tamari (or soy sauce)

What to do..

• Cut off the top of the pumpkin in such a way that you can put the lid back on later. Scoop out all the seeds and discard (but don't compost these unless you want a million pumpkin vines growing everywhere you use the compost down next spring)
  
• Turn the toast into breadcrumbs and crush the nuts in your preferred manner. I am a big fan of "BaMix" hand held blender for this task.
• Combine all ingredients to make the stuffing.
• If the stuffing is a bit dry add a little water
• Stuff that pumpkin tightly, leaving room to fit the lid back on.
• If possible, skewer the lid with a metal or wooden skewer to hold it on
• Roast until the pumpkin flesh is soft

Serve with other roast vegetables etc etc