Oven-baked pumpkin stuffed with apples

Ingredients:

• Pumpkin 1-1.5 kg.
• 3 tbsp (45 g) butter
• 1 cup cubed bread (preferably baguette)
• 2 apples, peeled and chopped
• 1/4 cup brown sugar
• 1/4 cup light raisins
• 1 tbsp rum (optional)
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Maple syrup, for serving

Preparation:

1. Preheat oven to 180°C. Cut off and set aside the top of the pumpkin. Remove the seeds and pulp.
2. Melt 2 tablespoons (30 g) butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, for about 4 minutes; transfer to a bowl.
   
   Add the remaining 1 tablespoon (15 g) butter, apples, brown sugar, and raisins to the skillet and cook until the apples are crisp, about 4 minutes. Stir in the rum, vanilla, cinnamon, and a pinch of salt. Return the bread to the skillet.
3. Place the pumpkin in a small baking dish and fill it with the apple mixture.
   
   Cover the pumpkin with the top and add a splash of boiling water to the baking dish. Wrap the pumpkin in foil and bake until tender, 2 hours to 2 hours 30 minutes. Remove the foil and the top of the pumpkin and return the pumpkin to the oven.
   
   Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving platter and drizzle with maple syrup.