What's your go to baked stuffed pumpkin recipe?

Saw this on Anthony Bourdain:

Ingredients:
1 kabocha squash (or butternut squash)
2 Tablespoons olive oil
Salt and pepper
1 cheese pumpkin, approximately 10-12 pounds
1 loaf sourdough bread
1 clove garlic, peeled
3/4 lb smoked bacon, cut into approximately 1/4-inch-thick batons
1 lb wild mushrooms, cleaned and trimmed (such as porcini, black trumpet or chanterelle)
2 1/2 cups milk
2 1/2 cups fresh cream
1/2 tsp each ground cinnamon, nutmeg, ginger and cloves
1 Tablespoon paprika
1/2 cup toasted and chopped walnuts
1/2 cup toasted pumpkin seeds
1 bunch chives, sliced
1 lb Gruyère cheese, grated

Method:
Preheat oven to 350 degrees Fahrenheit. Slice the kabocha squash in half, remove the seeds, rub the inside with olive oil and sprinkle with salt and pepper. Lie the squash, flesh side down, on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (check with the tip of a paring knife).

Meanwhile, with a small serrated paring knife, remove a circular cap wide enough to later fill the pumpkin with stuffing (approximately 10 inches in diameter). Cut the sourdough bread into 1-inch-thick slices and toast. Lightly rub the toasted bread with the clove of garlic.

In a medium sauté pan over medium heat, add the bacon and cook, stirring, until crispy. Remove the bacon with a slotted spoon, drain on a paper-towel-lined-plate; keep the bacon fat in the pan. Return the pan to medium heat, and add the mushrooms. Sauté until tender, about 3 minutes, and then season to taste with salt and pepper. When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice.

In a mixing bowl, whisk together the milk and cream with the ground spices, and salt and pepper to taste. Sprinkle the inside of the pumpkin with salt, pepper and the paprika. Begin filling the pumpkin by starting with a layer of bread, then half of the bacon, half of the walnuts, half of the pumpkin seeds, half of the chives and half of the cheese. Pour in about half of the cream mixture and lightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the cream mixture to reach the rim. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray.

Bake for 1 1/2 to 2 hours, or until the cheese pumpkin is cooked though. Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.

Absolutely. Who doesn't?

It shouldn't be THAT hard to choose a favorite. Usually the shorter prep time ones that are still delicious.