Cut the top off the pumpkin making a nice sized lid and scrape out all the seeds and membrane. Bake for 35 minutes with the top on. Set aside to cool a bit an increase the oven temperature to 375°F.
Meanwhile, brown the sausage in a bit of olive oil. Allow to rest and slice into bite size pieces.
Sauté the onion, carrots and celery until browned. Add the minced garlic.
Add the sausage, potatoes, cooked veggies, broth, wine and chopped herbs all to a heavy pot.
Simmer for 30 minutes until potatoes are fork tender.
Sauté the mushrooms in 1 1/2 tablespoons of butter.
Make a roux by melting the butter and whisking in the flour.
Add the mushrooms and roux to the stew and stir to combine.
Transfer the stew to the baked pumpkin tureen and bake for an additional 10 minutes.
Keyword Hasselback potatoes, mushrooms, pumpkin, stew, White Wine