I usually do this with the interesting squashes we get from our CSA. I did a curried pumpkin with a GALEUX D'EYSINES Pumpkin and froze the left over chunks. This year I picked up another one of those and some cheese pumpkins for my fall pumpkin frenzy. I was told to do this with the cheese pumpkin: Cut open the lid and scoop out the seeds. In the cavity put brown sugar, diced apples, raisins, walnuts, cinnamon (I'm going to use sticks) and cloves (I'll use whole). Replace lid and bake at 350 until tender. Serve whole with a spoon to scoop out the insides. Sounded yummy and I can't wait to try!

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