Pumpkin Stuffed With Vegetable Stew

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 fennel bulb with fronds

2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces

1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces

3 medium carrots, peeled and cut into 1-inch pieces

14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped

3 tablespoons olive oil, divided 2 red bell peppers

1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)

Roasted-vegetable and wine sauce , heated

3 tablespoons unsalted butter

1/2 pound fresh cremini mushrooms, trimmed and halved

1/4 pound fresh chanterelle mushrooms, trimmed

1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces

1 teaspoon chopped thyme, divided

1 tablespoon chopped flat-leaf parsley

1/2 teaspoon grated lemon zest

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