Roast pumpkin stuffed with wild mushrooms and hazelnuts

These little pumpkins are available only at certain times of the year, but there are many alternatives. You can make this in one large pumpkin – but it’s quite expensive buying enough mushrooms to fill one, so you can bulk them out by adding a layer of sautéed regular mushrooms in the bottom. If the pumpkin is a thick-fleshed variety it can take hours to cook, so cook the hollowed-out pumpkin with the lid askew for an hour before stuffing. These don’t reheat too successfully, as it takes qu