Preheat oven to 250 degrees F. Cut top off pumpkin and scoop out pulp and seeds.

Peel potatoes and add to a medium pot along with salt and enough cold water to cover by 2". Bring to a boil and reduce to a simmer. Simmer 40 to 45 minutes, until potatoes can easily be pierced with a fork but are still firm.

Meanwhile, in a large Dutch oven or deep skillet on medium-high, saute ground beef, sausage and onion. Drain excess grease. Add cinnamon, nutmeg and saltine crackers. Dice the potatoes and stir into meat mixture to combine. Season with salt and pepper.

Stuff pumpkin with meat and potato mixture. Replace top and place pumpkin on a rimmed baking sheet. Bake until tender, 4 to 5 hours.

Tip: Choose a short pumpkin with a small stem and adjust oven racks accordingly.

Source: Hannaford fresh Magazine, October November 2024