1 (10-12 lb.) pumpkin
1/2 c. butter, softened
1 c. sugar
2 tbsp. olive oil
2 lbs. lean beef chuck, cut in 1" cubes
1 c. coarsely chopped onions
1/2 c. coarsely chopped green pepper
1/2 tsp. finely chopped garlic
4 c. fresh beef stock, or 2 c. canned beef stock combined with 2 c. cold water
3 med. tomatoes, peeled, seeded & coarsely chopped or substitute 1 c. chopped, drained, canned Italian plum tomatoes
1/2 tsp. dried oregano
1 bay leaf
1 tsp. salt
Freshly ground black pepper
1 1/2 lbs. sweet potatoes, peeled & cut into 1/2" cubes (4 1/2 c.)
1 1/2 lbs. white potatoes, peeled & cut into 1/2" cubes (4 1/2 c.)
1/2 lb. zucchini, scrubbed but not peeled & cut into 1/4" slices (about 1 1/2 c.)
3 ears corn, shucked & cut into rounds 1" wide
4 fresh peaches, peeled, halved & pitted, or substitute 8 canned white peach halves, drained & rinsed in cold water

Scrub the outside of the pumpkin under cold running water with a stiff brush. With a large, sharp knife, cut down into the top of the pumpkin to create a lid 6" or 7" in diameter. Leave the stem intact as a handle. Lift out the lid and, with a large metal spoon, scrape the seeds and stringy fibers from the lid and from the pumpkin shell.

Brush the inside of the pumpkin with the soft butter and sprinkle the cup of sugar into the opening. Tip the pumpkin from side to side to make the sugar adhere to the butter. Then turn the pumpkin over and gently shake out the excess sugar. Put the lid back in place.