As everyone starts thinking about pumpkin pies for Thanksgiving next week, you may find yourself with some leftover pumpkin.  Instead of using it to make another dessert, why not try using pumpkin in a savory dish?  I chose risotto but you can certainly adapt this basic recipe and use pasta or any other grain you prefer or have on hand.  If you have a different green on hand, you can certainly substitute it for the kale as well.  I like kale with this dish because it tends to hold its color and texture pretty well over time.  However, any green or herb would work well.

There are a number of different ways to prepare fresh pumpkin.  I chose to roast it, allow it to cool and then scrape out the flesh.  From there I seasoned it simply and pureed it.  As an aside, I use this method for making pumpkin pie as well.

The real challenge with this recipe is coaxing the pumpkin flavor out without overpowering the risotto with a lot of spice thereby losing all the subtle flavors of the pumpkin, kale, and risotto.  I use a homemade vegetable broth and I think that’s a key.  However if you are not inclined to make your own, you can certainly use a canned/boxed broth or simply use water.

This dish makes a filling vegetarian main course for four or a great starter course that would easily serve six.  Recipe follows after the jump… Continue reading →