This recipe is more or less fondue inside a pumpkin. Are you really going to say no to that?

The idea of a roasted pumpkin with a yummy filling certainly isn’t original to this recipe; this is just my version after looking about a zillion different versions and mulling over what I’d like. I roasted it Thanksgiving morning and we all nibbled it (read: devoured it while moaning like animals) until turkey time.

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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.