Pumpkin

Whole chicken, red pearl onions, a small pie pumpkin, a larger pie pumpkin, cinnamon, nutmeg, ground clove, cardamom, salt, pepper, olive oil. Set aside breasts, make stock of rest of chicken, with salt, pepper, and cardamom. Cut the small pumpkin into 1" chunks. Steam briefly, cut off rind. Pan sear breasts with salt and pepper (just to brown the outsides). Hollow larger pumpkin, remove skins from onions. Put chicken breasts, 15-20 red pearl onions, and most of pumpkin chunks into the medium pumpkin. Sprinkle Cinnamon, nutmeg, clove, cardamom stirred into 1/2 cup chicken stock. Put lid on pumpkin, bake 425 deg for 1hr10 min or until chicken reaches 165 deg. Chop and sauté 5 red pearl onions, and steam 3/4 cup remaining pumpkin chunks until soft. Liquefy the sautéed onions, steamed chunks and 3/4 cup chicken stock in food processor, with cinnamon, nutmeg, clove, and cardamom to taste. Gently reduce the liquefied sauce in sauté pan over low heat to a thick gravy consistency. If a little white wine (which you are drinking) spills in while the judges are not looking, it's a happy accident, otherwise please keep the wine in your glass.
Remove chicken, red pearl onions, and pumpkin chunks from slumping cooked pumpkin. Serve with the spiced pumpkin gravy ladled over. Suggested side dish greens with a little garlic, and make pie of the pumpkin you cooked it in, for a late dessert.