Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and scoop out the flesh and seeds.

Place the pumpkin (and the top, if desired) on a baking sheet and roast for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.

Season the beef with 1 teaspoon of kosher salt and ground black pepper. Heat the olive oil in a large pot over medium-high heat, then sear the beef on all sides until browned. Remove the beef and set aside.

In the same pot, sauté the diced onion and red bell pepper until soft, about 3-4 minutes. Add the chopped garlic and cook for another minute until fragrant.

Add the pepper paste (or crushed red pepper, if using), smoked paprika, and dried oregano to the pot, stirring to coat the vegetables in the spices.

Pour in the diced tomatoes and beef stock, stirring to combine.

Add the sweet potato, russet potatoes, corn pieces, and dried dates (or apricots) to the stew. Stir everything together.

Return the seared beef, along with any juices, back into the pot. Season with the remaining 1 teaspoon of kosher salt and let the stew simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the flavors have melded together.

To serve, ladle the stew into the roasted pumpkin shell (or a regular bowl if preferred) and garnish with chopped parsley.