Cooking with pumpkin can be intimidating, especially when getting the canned stuff is so easy. You can make a lot of dishes out of a roasted pie pumpkin, though. Here’s how to take those pumpkins looking pretty on your stoop and turn them into something pretty on the plate, courtesy of Freshlist’s Matthew Martin.

Doesn’t this pumpkin risotto look like fall? Photo by Matthew Martin.

Pumpkin Risotto
Serves 4-6

Ingredients
1 cup roasted and pureed butterkin or pie pumpkin
2 tablespoons olive oil
1 shallot, minced
1 teaspoon fresh thyme
1½ cup arborio rice
¼ cup parsley, roughly chopped
½ cup dried cranberries
¼ cup toasted pumpkin seeds
¼ teaspoon nutmeg

To make the purée: 

1. Preheat your oven to 375 degrees.
2. While the oven is preheating, cut the bottom and top of the pumpkin off using a serrated knife to create flat surfaces, then cut the pumpkin in half from top to bottom.
3. Remove the seeds and reserve for toasting.
4. Place the pumpkin flesh-side up on a sheet tray, then bake for 30-40 minutes, or until a sharp knife easily pierces the pumpkin.
5. Once cool, use a spoon to remove the pumpkin flesh.
6. Using a food processor or high speed blender, puree the pumpkin smooth. You can store the puree until you are ready to make the risotto, up to one day. (All of the puree will not be used for this recipe; with leftover puree, you can make smoothies, pumpkin brownies, fall inspired cocktails, or use it as a dog treat.)

To make the risotto:

1. In a medium saucepan, whisk together the stock and puree over medium heat. Bring to a simmer, then cover and reduce the heat to low.
2. Pour the olive oil in a large dutch oven or saucepan over medium heat. Once the oil is hot, add the shallot and salt. Cook until softened, 2-3 minutes.
3. Add the thyme and rice and cook for one minute longer, then deglaze the pan with a splash of white wine or stock.
4. Add one ladle of the warm pumpkin stock and cook, stirring occasionally, until the liquid has evaporated. Repeat until the rice is creamy in texture but has a slight bite to it, about 20-25 minutes.
5. To serve, scoop risotto into bowls, then top with with dried cranberries, toasted pumpkin seeds, chopped parsley, and a few sprigs of thyme.

Pumpkin Cider Mocktail
Serves 1

Ingredients
1 oz. pumpkin puree (or one pie pumpkin)
6 oz. Perry Lowe apple cider
1.5 oz Lenny Boy ginger kombucha
(Want this to be a cocktail? Add bourbon or vodka to taste.)

To make the purée:

1. Preheat your oven to 375 degrees.
2. While the oven is preheating, cut the bottom and top of the pumpkin off using a serrated knife to create flat surfaces, then cut the pumpkin in half from top to bottom.
3. Remove the seeds and reserve for toasting.
4. Bake on a sheet tray for 45-60 minutes, or until a knife can pierce the pumpkin easily.
5. Let the pumpkin cool, then use a spoon to remove the flesh and place it in a food processor or high-speed blender.
6. Blend until a loose puree forms, then add brown sugar, cinnamon, nutmeg, vanilla, or other fall flavors to taste.

To create the cocktail:

Shake the puree and cider (and alcohol, if desired) together in a shaker or mason jar with a lid, then top with kombucha. Serve over ice.