Pumpkin Pot

1 pumpkin (7 lb.)
1 1/2 lb. garlic sausage
1 c. sliced sweet pepper
1 1/2 c. chopped onion
2 apples, cored and cubed
2/3 c. dry white wine
1/3 c. water
1/3 c. raisins
1 tsp. sugar
1/4 tsp. dried thyme

Preheat oven to 350 degrees. Cut top off pumpkin. Discard seeds and stringy pulp. Place pumpkin, cut side down, in a 13 x 9 x 2-inch baking pan. Fill pan with water to a depth of 1 inch. Bake pumpkin for 1 1/2 to 2 hours until tender. After pumpkin has been baking for 1 hour, prepare filling.
Cook sausage in a large skillet over medium high heat. Remove sausage and add peppers, onions and apples to skillet. Sauté until onions are transparent. Add wine, water, raisins, sugar and simmer 20 minutes.
Take pumpkin from oven. Discard water. Replace pumpkin, cut side up, in pan. Fill pumpkin with sausage mixture, mounding at the top, if necessary. Cover top with foil. Return to oven and bake for 10 minutes or until pumpkin and filling are heated. Serve directly from the pumpkin, scooping out pumpkin flesh to accompany each serving. Serves 6.

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