Tonight's supper

This is the most successful stuffed pumpkin I have made.
Maybe because it's a Long Island Cheese Pumpkin, an heirloom variety famed for its smooth flesh and excellent cooking/keeping qualities, and so called because it resembles a wheel of cheese.
Or maybe because it was stuffed with ground GOAT from the halal butcher down the road. Along with onions, rice, shitake mushrooms, tomato, parmesan etc. which made a tasty mixture.
And fortuitously there was even a suitable pan to fit the pumpkin's 12 inch diameter perfectly for two and a half hours' slow cooking.
I wouldn't want to do it again for a while though.