1

Preheat oven to 400 degrees F. Brush a baking dish with olive oil.

2

Place pumpkin in a vegetable steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake until golden brown.

3

Meanwhile, heat olive oil in a saucepan. Cook onion, garlic and sausage until onion is tender and sausage is cooked. Stir in rice, and cook for 1-2 minutes. Slowly add vegetable broth ½ cup at a time, stirring frequently and allowing all of the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to bite, and then season with salt and pepper to taste.

4

When the pumpkin is almost done, place feta on a baking sheet and bake in the preheated oven until the cheese is hot and beginning to melt around the edges.

5

Mash ½ of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.