Mac & Cheese Stuffed Pumpkin

Directions

1. Heat the oven to 350°F. Slice off the top of the pumpkin at a slant, just like for a jack-o’-lantern, and set the lid aside. Remove seeds and stringy bits. Season the interior generously with salt and pepper, put the top back on, and place on a rimmed baking sheet. Bake for 45 minutes.
2. Meanwhile, warm olive oil in a skillet over medium heat. Take the sausage meat out of its casings and break it into small bits. Cook until lightly browned, then use a slotted spoon to transfer the sausage to a plate. Discard the rendered fat or save it for another use.
3. At the same time, boil a large pot of salted water and cook the elbow macaroni until al dente. Drain in a colander and rinse under cold water to halt cooking.
4. In a mixing bowl, combine the cubed Fontina, Gruyère, cooked sausage, macaroni, diced scallions, and chopped rosemary, thyme, and sage. Once the pumpkin finishes its first bake, take it out and stuff it with the macaroni mixture. Pour the heavy cream over the top, put the lid back on, and return to the oven for 1 hour. For the final 15 minutes, remove the lid so the cheese can develop a golden crust. If the top seems too runny, bake an additional 10 minutes. Some cream may bubble over—that's okay. If the pumpkin happens to crack, don't worry; the rimmed dish will catch any leaks. Keep baking as usual.
5. Allow the stuffed pumpkin to sit for 10 minutes before serving. Move the dish carefully since the pumpkin may be delicate. You can either slice it into wedges or scoop out the filling along with some pumpkin flesh. Add salt and pepper to taste.