The first time I heard this dish described, during a radio interview with Ruth Reichl (former editor of Gourmet and food critic for The New York Times), I found it so compelling I was ready to drive to the nearest pumpkin patch. (Ruth has a gift for making food sound really, really good.) Imagine, a small pumpkin as a gently yielding cooking vessel for bread, cheese, chicken broth, and herbs! Even though I couldn’t entirely imagine how the dish would taste, I knew it would be spectacular to behold. Well, years flew by and I forgot about pumpkin dreams, until all things Halloween settled in a few weeks ago. This time it was game on: I knew a cheese-stuffed pumpkin would roast beautifully on the grill, and that a fragrant charcoal fire would make it even more delicious.