Drizzle acorn squash halves with EVOO, salt, and pepper. Bake for 1 hour in a baking dish.
Place acorn squash seeds in a smaller baking dish and sprinkle with salt and pepper. Bake for 25 minutes, also at 400 degrees F, and remove.
While the acorn squash is baking, bring arborio rice and 2 cups of vegetable stock to a boil and then reduce heat to low. Stir constantly. When most of the stock cooks into the rice, add remaining cup and continue stirring.
When most of the stock has cooked into the rice, add the thyme, sage, pumpkin puree, butter, and heavy cream. Stir for approximately three minutes. Once combined, add the parmesan cheese and season with salt and pepper.
Remove from heat and serve inside of the acorn squash halves. Garnish with acorn squash seeds.
Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/pumpkin-risotto-stuffed-acorn-squash/