Pumpkins, Pumpkins, Everywhere!

Happy Halloween! For those of us with kids, pumpkins turn into jack-o-laterns and simply decorate the front steps of our homes. Oh, and of course it can be fun to collect all the gook from the inside, sort the seeds and roast them with a little oil and sea salt for a yummy snack. But, for those of us interested in really good, nutritious local food, pumpkin is a delicious autumn and winter cooking ingredient. Small, sweet sugar pumpkins as well as the buff colored cheese pumpkins are the very best varieties to choose for roasting and eating. The flesh of these pumpkins is dense, nutty-sweet and nutritious and the possibilities for cooking it go well beyond your traditional dessert pie. Chunks of pumpkin are delicious added to soups and stews or split, roast and mash the flesh (season with a bit of salt and maple syrup) for a savory side dish. One of recent favorite ways to enjoy roasted pumpkin is in this yummy risotto dish.

Market Shopping tip: when shopping for pumpkins choose those with hard skins that are free of cracks or blemishes. They should be firm and heavy for their size. And keep in mind that size is not an indication of quality. In fact smaller squashes are easier to handle when it comes to the task of handling and cutting.

Preparation tip: While the task of roasting a pumpkin takes a bit of time, it is worth the effort and the aroma it fills the house with is unbeatable! Also, keep in mind that the actual roasting can be done well ahead of the actual cooking time. In fact, if you're making this dish, roast the pumpkin a day or two in advance and store the soft roasted flesh in the refrigerator until your ready to cook and serve. For faster prep, you can steam the flesh in the microwave. Just place slit sides down in mircowave dish filled with a 1/2 inch or so of water. Cover all with plastic and microwave on high for 5-12 minutes (depending upon size of squash) until the skin is easily pierced with a fork and flesh very tender.

Pumpkin Risotto
serves 6

1 small cheese or sugar pumpkin (2 cups soft roasted flesh)
6 cups full flavored vegetable or beef stock
1 medium onion, peeled and finley chopped
1 tbs butter
1 1/2 cup arborio rice
1 generous tsp minced garlic
1/2 cup freshly grated Parmagianno Reggiano cheese
sea salt and freshly ground black pepper to taste
1/3 cups roasted, salted pumpkin (or pepita) seeds

Preheat the oven to 450 degrees. Using a large chopping knife, split the pumpkin in half from stem to blossom end. Using a large spoon, scoop out and discard the insides (or wash, separate the seeds and reserve for roasting). Lightly oil a large baking sheet or line with parchment paper and arrange the pumpkin halves, split sides facing down. Place in the oven and bake until the skins begin to blister and burn and the flesh is extremely tender, about 40 minutes. Remove from the oven and set aside to cool.
When the pumpkin is cool enough to handle, peel away and discard the skin. Reserve 2 cups of soft roasted flesh for this dish.

Bring stock to a low simmer in a small stock pot, cover and maintain at a minimal simmer.
Meanwhile, saute the onion in the butter in a heavy 4-quart stock pot over moderate heat until the onion is soft and fragrant, about 5 minutes. Add the rice, garlic and a dash of salt and cook, stirring about 3 minutes or until all the grains are coated. Stir in 1/2 cup of the hot stock and cook at a strong simmer until all of the stock is absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, and allowing each addition to be aborbed before adding the next. Meanwhile, halfway through cooking time (approx 10 mins.) stir in 1 cup of the roasted pumpkin flesh and blend in well with the rice and stock mixture. Continue adding the stock and cooking until the grains of rice are tender but with a slight al-dente bite to them and the mixture is a thick but creamy consistency, about 18-20 minutes in total. Blend in the remaining cup of pumpkin flesh. Add a bit more of the remaining stock if needed for consistency. Stir in the cheese and season to taste with salt and pepper as desired. Serve hot topped with additional cheese and a scattering of pumpkin seeds.