Recipe: Pumpkin and barley risotto, courtesy of Dan Varga of Explorers Club.

Ingredients 1 small pumpkin or butternut squash 2 tbs. of jerk seasoning ½ lbs. of cooked barley ½ lbs. of cracked bulgar wheat 2-4 cups of vegetable stock 1 small onion diced 2 tbs. chopped garlic 1 tsp fresh chopped sage 1 tsp fresh chopped thyme 1 tsp fresh chopped parsley ½ cup grated parmesan ¼ lbs. butter Salt and pepper to taste Method

Split, seed, and season squash or pumpkin with jerk spice. Roast on a sheet pan at 350 degrees with flesh side up for 45 mins until the pumpkin is soft to the touch. Let cool and scoop out pulp.

In a medium saucepan melt half of the butter and sauté the onion and garlic until soft, about 3-5 mins.

Add the pumpkin, barley, and bulgur wheat. Cook for 2 min.

Add the vegetable stock a 1 cup at a time until it reaches a "risotto" like consistency, slightly saucy, not soupy.

Turn off the heat and stir in the rest of the butter, parmesan, fresh herbs, salt and pepper.

I like to reserve the pumpkin seeds to toast them and use for a garnish.