Thanksgiving Stuffed Roast Pumpkins

Name: Thanksgiving Stuffed Roast Pumpkins
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 8
Ingredients: For the Roasted Pumpkins and Squash:; 4 small sugar pumpkins (1 1/2 to 2 pounds each; 675 to 900g); 1 large skin-on kabocha squash (about 2 pounds; 900g), halved and seeded; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; For the Mushroom and Kale Filling:; 2 tablespoons (30ml) extra-virgin olive oil; 1 pound (450g) shiitake mushrooms (or a mix of mushrooms, such as oyster, chanterelles, and beech), stemmed, cleaned, and thinly sliced (see note); Kosher salt and freshly ground black pepper; 8 ounces (225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces; 4 tablespoons (60g) unsalted butter, cut into 4 pieces; 2 medium shallots, finely minced (about 1/2 cup; 80g); 1 medium garlic clove, minced; 2 tablespoons chopped fresh thyme leaves; 1/4 cup (60ml) sherry; 1 tablespoon (15ml) sherry vinegar; For the Spiced Cream:; 2 cups (475ml) heavy cream; 1 cup (240ml) whole milk; 1/2 teaspoon ground cinnamon; 1/2 teaspoon paprika; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch ground cloves; Kosher salt and freshly ground black pepper; For the Glaze (optional):; 2 tablespoons (40g) red miso paste; 2 tablespoons (30ml) honey; 1 tablespoon (15ml) water; To Finish: