Ingredients

• 4 whole pie pumpkins (about 2 pounds each)
• 1/2 cup sugar
• 2 sticks (1/2 pound) unsalted butter, cut in half
• 2 teaspoon grated orange zest
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 2 tablespoon vegetable oil
• 2 tablespoon Essence—see recipe

Directions

Preheat the oven to 350 degrees F.

With a sharp, heavy knife, carefully cut away the top third from each pumpkin. Scrape away the fibers from the insides and tops, and discard, reserving the seeds. Place the pumpkins and lids on 2 large baking sheets. Place 4 tablespoons of the butter inside each pumpkin.

In a small bowl, combine the zest, cinnamon, salt, and allspice, and mix well. Divide the mixture among the 4 pumpkins. Cover the pumpkins and their lids tightly with foil and bake for 1 hour and 15 minutes. Remove from the oven, uncover, and bake until tender, about 15 minutes.

Remove from the oven and let sit until cool enough to handle. Drain the butter from the pumpkins and reserve for the risotto.
Place the reserved seeds in a large colander. Rinse well under cold running water and pat dry. Place in a large bowl with the vegetable oil and Essence, and stir well to coat. Spread evenly on 2 baking sheets and toast until golden brown and fragrant, 1 hour. Remove from the oven and stir with a spatula to prevent the seeds from sticking. Cool on the baking sheet. (The seeds can be prepared up to 2 days in advance and once cool, kept in an airtight container until ready to serve.) Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup