Stuffed Pumpkin (and Squash)

A long time ago (okay only about 6 months ago, but it seems like a really long time), in Michigan, I got to enjoy a little bit of autumn with family.  We visited a pumpkin farm and bought squash and pumpkins.  Look at those beautiful pumpkins:

Then, we made a gourmet meal, stuffing a pumpkin and a squash with a variety of ingredients, including ground lamb and kale from the farmer's market:

Stuffed Pumpkin:

2 pumpkins or squash, tops cut off, seeds scraped out, and baked at 350F for about an hour, or until a knife goes into the flesh easily

1 lb ground meat
1 lb mushrooms
1 large bunch of kale, chopped
1 large onion, chopped
4 cloves garlic
8 c. bread cubes
2 Tbs. fresh herbs (oregano, sage, thyme)
1/2 c. melted butter
2 eggs, beaten
2-3 c. broth

Cook the meat until it is done, then pour off most of the fat.  Add the mushrooms and onion and cook until softened.  Then add in kale and garlic and cook for a few minutes, until kale is wilted and has shrunk.  Mix all of these things with the bread cubes, herbs, melted butter, eggs, and enough broth to moisten everything.  Stuff the pumpkins with this mixture.  Any extra can be put into a pan and baked separately.  Bake the stuffed pumpkins again for 30-45 minutes.

Both were good, but I think we all agreed that the squash was better.  The texture and flavor was much nicer in this dish than the pumpkin.