Baked pumpkin
Roast in hot oven (450 degrees) for about 20 minutes or until skin browns a bit and you can pierce the skin and go through to the flesh just slightly. Remove from oven, and cool a bit. Cut in half, scoop out seeds, remove skins and cut the flesh into cubes.

For risotto, coat the bottom of large wide skillet (with rather high sides) with olive oil. Bring temperature to medium high. Add half of the butter. As the butter bubbles, add the onion cook until soft, not brown, then add the rice. Stir, coating the rice with oil and butter, about 4 minutes.

Add wine. Stir for 2 to 3 minutes until rice absorbs the liquid. Have hot stock ready. Add the squash or pumpkin cubes to rice, stir. When the rice has absorbed all the stock, (careful not let the rice stick) add more liquid. Continue to add stock, stir, wait until rice absorbs the liquid, then add more stock. About another 15 minutes.

When cooking time as reached about 25 minutes check doneness of rice. Add more liquid if needed and then stir in softened butter and cheese, raisins and spices. Finish with chopped herbs.

Another option: Try other cheeses such as gorgonzola, or chopped apples, or top with toasted squash or pumpkin seeds or nuts.

Courtesy of Donna Crivello of Donna's

Blondie's cranberry pecan pumpkin bread

Ingredients:
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped pecans

Preheat oven to 350 degrees. Butter 91/4 x51/4 x3-inch loaf pan. Line bottom and two long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy.

Gradually add 1 cup sugar, beating until blended. Beat in eggs, one at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in two additions each. Fold in cranberries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour, 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan.

Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made two days ahead. Wrap and store at room temperature.) A great French toast or bread pudding can be made with any leftovers.

Serve a side of maple cream cheese. Just take grade B Maple syrup and softened cream cheese and mix together to taste. Choose grade B because of the more intense maple flavor; your typical pancake syrup has too much sugar.

Courtesy of Cindy Selby of Blondie's Baking Company