Sage and Butternut Squash Risotto Stuffed Pumpkins | City Market / Onion River Co-op

Ingredients

• 6 pumpkin (Jack-Be-Little pumpkins)
• 1 butternut squash (Large)
• 3⁄4 ounce mushroom, black trumpet (dried)
• 1 bunch sage (fresh, large bunch)
• 1⁄2 cup shallot (minced)
• 3 cups rice, Arborio
• 2 tablespoons pumpkin pie spice
• 1 1⁄2 cups white wine
• 3 quarts vegetable stock (sub chicken stock or plain water)
• 8 ounces butter (unsalted)
• 2 cups sunflower oil (sub other high temperature cooking oil)
• salt, kosher
• black pepper