Continuing on our journey to breakdown recipes and harvest fall, we now attack the pumpkin. Not really attack it but we are cutting it up in one way or another.

In this episode, we do spend some time sharing the pumpkin carving that I did with my kids but we're mostly into the cooking of pumpkins. And, yes, a pumpkin is just another variation on winter squash that originated in northeastern Mexico and the southern United States. The oldest evidence - pumpkin fragments dated between 7,000 and 5,500 BC found in Mexico. So, actually, all kinds of winter squash (especially, pumpkins) have been around for a really long time.

Isn't it interesting that, for the most part, we don't know what to do with one besides make a jack o'lantern? Or buy the puree in a can?

So...we are coming to the rescue! In case, you want to do more than carve it, watch it mold on your front door step, or better yet, have some errant teenager throw it as far as he/she/they can and watch it explode on the concrete. Those days are over, my friend. We are talking you through not only a Baked Stuffed Pumpkin but a soup and a risotto recipe. Since the risotto recipe is one we teach in class, it is widely available so you're getting it below. Or, you can always go to our RECIPES page on the website to find even more recipes and then class info, pictures, etc., etc.

Here's the recipe...you're welcome.

Pumpkin Risotto with Goat Cheese and Dried Cranberries

Serves 4

4 cups vegetable stock
1 cup canned pumpkin puree

2 tablespoons unsalted butter
1 onion, minced
1 teaspoon chopped fresh thyme
1 cup Arborio rice
¼ to ½ cup white wine
½ cup grated Parmesan cheese

¼ cup chopped fresh flat-leaf parsley
½ cup crumbled goat cheese
½ cup dried cranberries or cherries

In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.

Melt 2 tbsp butter in a large heavy sauté pan. Add onion and cook over medium heat until the onion is soft. Add rice stirring to coat with butter until grains are almost translucent. Add wine, cook and stir until it is completely absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is completely absorbed then add the next cup of stock. Continue this process until the rice is tender and creamy but still slightly al dente.

Remove rice from the heat, add Parmigiano, half of the parsley and dried cranberries. Season to taste with salt and pepper. Top with the remaining parsley and goat cheese. Serve immediately.

If you are one of those who like to hit the high points, I've listed some for your casual listening pleasure. Of course, what we really want you to do is invest about 30 minutes of your time in the entire episode to get the full effect.

And, by the way, we're back in the "proper studio".

06:55 - Eating pumpkins

08:30 - Baked Stuffed Pumpkin, the recipe breakdown

16:13 - The critical element of stuffing

20:17 - All in with @inquiringchef on Instagram

23:35 - Did you know Candace hates soup?

25:20 - Baking a pumpkin pie

26:25 - What is a silpat?

31:00 - Risotto variety

Don’t forget, you can find us all over the place now!

Listen on your favorite podcatcher, we’re probably there, even on Alexa! We’re on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!