• Preheat oven to 400°F/205°C.
• Brush each half of the acorn squash with olive oil, an even sprinkling of salt and pepper and dried sage. Arrange the squash on a sheet pan cut-side up. If they won't stand, trim the bottom slightly to give them a flat surface, using a grater also helps. Roast for 40 to 50 minutes until fork tender.
• Add the stock to a small pan and keep warm on the stove.

Make the risotto, while the squash is roasting:

• Add the olive oil to a round-bottom sauté or braising pan over medium heat. When hot, add the shallot and sauté until soft, about 5 minutes, don't brown. Add the fresh sage and rice, stir to coat the rice in the oil and toast slightly. Add the wine, stir and simmer until the wine is almost absorbed. Add 1 ladle of the stock and stir often until almost completely absorbed, repeat with another ladle of stock. Repeat these steps allowing the rice to absorb each addition of the stock before adding more. When you add the last ladle, also add the pumpkin at the same time and stir well until thickened and the rice is tender still with a little bite, not mushy.
• Stir in the Parmesan cheese. Taste for seasoning, add salt if needed. You may not need to if your stock is salty.

Assemble:

• Divide the risotto between the 4 halves of the roasted acorn squash. Finish with more grated Parmesan cheese.