I had a pumpkin that was beyond the point of 'possibly using for dinner tonight' and on to 'if we don't cook this tonight, it is getting thrown away'. So, I made mashed pumpkin, followed this recipe (minus the cayenne pepper), and felt really happy to not see it go to waste. Instead of boiling the pumpkin, I chopped it in half and roasted it in a baking dish with shallow water.
I initially thought I would stuff the pumpkin with a pilaf but decided on a risotto instead. After the pumpkin was roasted it had completely lost its shape and would not have held anything, hence the mashing.
A few days ago I made a batch of sesame Parmesan that I can't get enough of. I googled Parmesan risotto and settled on this recipe for Parmesan-Carrot Risotto that was easily made vegan. Along my vegan parm, I used risotto rice instead of white, veggie broth, and vegan margarine.