Select a good, medium sized pumpkin, either Long Island Cheese or Turban squash (not pie pumpkin) about the size of a soccer ball. This recipe only uses about half.
Slice the pumpkin along the rib lines and arrange on baking sheets. Roast, uncovered for 30 minutes at 425°F or until a knife pierces the flesh easily all the way through. Allow to cool, and remove skins.
Peel enough to make 1 C of pumpkin puree (5-6 ribs) and another rib for the 1/4 C pumpkin chunks.
Combine all ingredients except pumpkin chunks and sage and stir well. Add pumpkin and sage and stir in gently. I bake mine in a cast iron pan that's been pre-heated in the oven. You can use a regular greased metal or glass pan, too. Bake at 425°F until the top is slightly browned and a cake tester comes out clean, about 20-25 minutes.
