Pumpkin Stuffed With Root Vegetables Bourguignonne

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1 medium pumpkin

Salt and pepper to taste

1 1/2 cups pearl onions, peeled

1 tablespoon minced garlic

1 teaspoon olive oil

1/2 pound portobello mushrooms, cut into 1-inch cubes

1/2 pound fresh porcini mushrooms, thickly sliced (or substitute

1/4 cup rehydrated dried porcini + more portobellos)

2 teaspoons minced fresh thyme

2 teaspoons minced fresh rosemary

1 teaspoon minced fresh sage

2 bay leaves

2 cups good-quality red wine

2 cups vegetable stock

2 tablespoons tomato paste

1 tablespoon Dijon mustard

1 turnip, cut into 1-inch cubes

1 or 2 parsnips, halved lengthwise, then cut into 1/2-inch slices

1 or 2 carrots, halved lengthwise, then cut into 1/2-inch slices

1 celery root, peeled, cut into 1/2-inch dice

6 to 8 dried chestnuts, blanched to reconstitute and cut in half (optional)

4 tablespoons tamari soy sauce

2 tablespoons cornstarch dissolved in 1/4 cup cold water

Rosemary sprigs for garnish

Soft Polenta:

5 cups vegetable stock or water, or more as needed

1 1/2 cups polenta

1 teaspoon minced garlic

2 teaspoons minced fresh sage, or 1 teaspoon dried sage

1/2 teaspoon black pepper

1 teaspoon salt

2 teaspoons minced fresh parsley

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