5 cups cornbread, cut into 1/2" cubes 1 small pumpkin, about 1-1/2 pounds 2 Tablespoons olive oil 1/4 pound pancetta, chopped 4 shallots, sliced 1/4 cup chopped celery 3 Tablespoons minced garlic 1/2 cup mixed fresh herbs; parsley, thyme and rosemary 1/4 cup prunes, cut in half 1/4 cup toasted pumpkin seeds 3 Tablespoons butter Salt and pepper to taste 1/4 cup gf chicken stock
Preheat oven to 350 degrees F. Spread the cornbread cubes on a greased baking sheet and bake for 20 minutes. Cut the pumpkin in half and place on a baking sheet and bake in a 350 degree F. oven for 30 minutes until just tender. Cut peeling from pumpkin and cut flesh into 1" cubes. Measure out 2 cups of cubed pumpkin and set aside. Heat a large skillet over medium heat and add oil. When hot, add pancetta and cook for 5 minutes until just crisp. Add shallots and celery to pancetta and cook for 5 minutes. Add garlic and cook for 2 more minutes; set aside. In a large bowl, mix together pumpkin, cornbread, herbs prunes, pumpkin seeds, butter and season with salt and pepper. Add pancetta mixture and chicken stock; toss to blend. Transfer to buttered roasting pan and cover with foil. Bake at 375 degrees F. for 15 minutes. Uncover and bake for 15 minutes more.