Just when I was going around town saying I hadn’t carved a pumpkin for Halloween this year…

A sugar pie pumpkin was included in my last farm box, a real small sweetheart of a gourd that nearly fits in the palm of my hand. Farm Fresh to You was also kind enough to also include two recipe ideas for cooking the pumpkin—Pumpkin Pasta and Pumpkin Risotto with Prosciutto.

I opted for the pumpkin risotto, recipe courtesy of Cooking Light, which calls for only 2 cups of steamed pumpkin, leaving me with half of the sugar pie pumpkin remaining. The rest of it I’ll have to bake into bread, add to soup, or roast for a veggie sauté later this week. The delightful snack that will also come from the pumpkin: toasted pumpkin seeds.

I followed the recipe closely; the only measurement I altered was using 4 cups of broth instead of 3 cups.

One year ago: Turkey Pesto Panini with Artichoke Hearts, Peppers, and Spinach