Preheat the oven to 180ºC.
Wash the pumpkin and dry off, then place on a baking tray and bake for 40 -50 minutes until it is just soft enough to easily slice with a knife.
Cut off the top of the pumpkin, about a third from the top, to make a cap. Using an ice-cream scoop with a serrated edge, scrape out the seeds and strands from the pumpkin and set aside the shell.
In a large frying pan, melt 2 tablespoons of the butter and add the olive oil.
Sauté the onions, garlic and sage over low heat until soft, taking care not to burn. Add the mushrooms and sauté until soft. Season with salt, pepper and the nutmeg, and remove the pan from the heat.
In a separate small frying pan, brown the breadcrumbs in the remaining butter. Set asied 1/2 cup of the toasted breadcrumbs as well as 1/2 cup of the grated Parmesan.
In a bowl, mix the remaining breadcrumbs and Parmesan, and the Emmental mascarpone and eggs.
Add this to the mushroom mixture and mix well.
Fill the cavity of the pumpkin with this mixture. Sprinkle the top with some of the set-aside toasted breadcrumbs and Parmesan, and replace the pumpkin's cap.
Return to the oven and roast for 50 - 60 minutes or until the pumpkin is very soft. Sprinkle over the remaining toasted breadcrumbs and Parmesan for the last 5 minutes of cooking.
Put the whole pumpkin on the table and dish up from the 'bowl', making sure to include some pumpkin in every helping. Altenatively, slice generous wedges.Extracted from “Confessions of a Hungry Woman” by Sam Woulidge (Random House Struik)
Recipe prepared by Judy van der Walt from the book 'A Thousand Days in Venice'.