Fire-roasted pumpkin filled with sausage and herbs.

PREPARE THE PUMPKIN

Light your Kadai and build the fire to a high heat. Carefully cut a “lid” from the top of the pumpkin and remove the seeds and pulp. Set aside while preparing the filling for your stuffed butternut pumpkin.

COOK THE SAUSAGE

Place a Large Skillet directly on the Grill over medium-high heat. Add the sausage and cook, breaking it apart, until golden-brown and cooked through (about 8 minutes). Transfer to a large mixing bowl with the bread cubes and Gruyère cheese.

MAKE THE FLAVOUR BASE

Move the Skillet to a cooler part of the grill and add the shallots. Cook until softened, about 5 minutes, then add the garlic and cook for 30 seconds. Move back over high heat, pour in the white wine, and scrape up any brown bits. Reduce until nearly evaporated, then stir in the spinach and a pinch of salt until wilted. Add the spinach mixture to the bread and sausage.

COMBINE THE FILLING

In a separate bowl, whisk together the eggs, cream, milk, Dijon, salt, thyme, and pepper. Pour this mixture over the bread and sausage filling and toss gently until well coated. Let it rest for 10 minutes to absorb the liquid and flavours, creating a rich and hearty stuffing for your sausage stuffed pumpkin.

ASSEMBLE AND COOK

Spoon the filling into the hollow pumpkin, pressing down gently to fill it completely. Replace the “lid” and place the pumpkin in a Large Skillet. Set directly on the Grill, cover with the Kadai Lid, and cook until the filling is bubbling and the pumpkin flesh is tender (1–2 hours, depending on size).

CRISP AND FINISH

For the final 30–45 minutes, remove the lid and sprinkle with Parmesan cheese. Allow the top to crisp while the pumpkin caramelises.

SERVE

Carefully transfer the pumpkin to a serving platter. Slice into large wedges and serve hot, with plenty of the savoury filling in each portion, a perfect Halloween recipe that celebrates seasonal fire cooking.