There are lots of pretty little pumpkins in the markets right now. While some people might see potential Jack O'Lanterns, I see delicious pumpkin risotto. I like to cut them in quarters, bake until the flesh is softened, then scoop the flesh from skin. Pumpkin and sage risotto 1 pumpkin, about 1.5 kilos Olive oil 3 cups chicken broth (approx) .25 cup white wine 3 tbl unsalted butter 1 medium onion, chopped 2 cloves garlic, sliced 3 tbl chopped fresh sage, or to taste 1 cup arborio rice Salt and pepper, to taste .25 cup grated parmesan Quarter the pumpkin and scoop out seeds and stringy bits. Sprinkle with salt and pepper and bake, cut-sides up, in 170-degree oven until softened. Remove from oven and turn heat to 200 degrees. Scoop flesh from skin, chop into 2.5-centimetre chunks and drizzle with olive oil. Bake for 10 to 15 minutes, until edges brown (this concentrates the flavour). Bring broth to a simmer and keep hot. In a heavy pan, melt butter and cook onion and garlic until translucent. Add rice (do not rinse) and cook for a few minutes, until coated with butter. Pour in white wine and simmer, stirring constantly, till absorbed. Ladle in broth .5 cup at a time, stirring until absorbed before adding more broth. After half the broth has been absorbed, stir in pumpkin and chopped sage. When most of the broth has been added, taste the rice: it should be fully cooked but firm; add more broth and continue to cook if necessary. Stir in parmesan, salt and pepper to taste, and garnish with whole sage leaves.