I'm so glad to hear you enjoyed, it's one we love this time of year in particular!

So glad to hear you enjoyed! It's definitely a favorite comfort food of mine.

I'm glad to hear you enjoyed! Yes, it's definitely one you can adapt the amount of pumpkin to tasty, and pumpkin can vary in density, too. On the balsamic, I think it really works best with a well aged one, but I can see it might not be to all tastes.

So glad to hear you enjoyed! And yes grating certainly works as well.

Sounds perfect indeed! So glad to hear you enjoyed.

Glad to hear you have been enjoying! Yes I love the flavor (and the caramelized bits) of roasted pumpkin as well, it's partly more for ease that I don't roast first here and you still get lot of great flavor anyway, especially with the cheese etc. But agree it's nice to do as an alternative if it suits your schedule. I'm sure a little rosemary works well too.

Love this recipe! I lightly roast my pumpkin instead of sweating it in the pan though, as I just love that caramelised taste roast pumpkin gives off. I also added a bit of rosemary in and topped it with fresh rocket. Absolutely delish!!

I haven't tried it with pumpkin puree but I don't see why it wouldn't work. The only thing is sometimes pumpkin puree doesn't have quite the same depth of flavor as fresh, so you may want to adjust the seasoning a bit as a result. It also clearly would be smoother rather than any small chunks of pumpkin. Hope you enjoy (and the sauerbraten too!)

Glad to hear you enjoyed! Yes, other vinegars will work (though personally I really like the aged balsamic). And yes kabocha/Japanese pumpkin is one of my favorites for this as I mention, it has such a lovely smoothness.

Have made this dish twice in the last month. Solid dish! I mix 50/50 chicken stock and veg stock and use ACV instead of the balsamic with a bit more butter and Parmesan cheese. Using Japanese pumpkin and also putting a little fresh finely chopped rosemary goes well!

Thank you so much, and glad to hear you are enjoying!

Yes, I should think as long as you defrost the squash first, it should work OK. Actually, I add arugula in with another squash risotto I make (https://www.carolinescooking.com/butternut-squash-risotto/) so yes, it should definitely work. I'd just recommend chopping it up a bit so it doesn't form 'strings'. Enjoy!

So glad to hear you enjoyed, and I can imagine garlic shrimp would be great with it. This will certainly make a fuller meal, which is no doubt part of why it served more, though appreciate it may be fair to say it's three larger portions anyway.

You're welcome, glad to hear you enjoyed!

Glad to hear you enjoyed! Yes I love roasting pumpkin for those caramelized bits, it's worth doing if you have the time for that little extra flavor (though is a little less smooth). And I'd always recommend homemade stock so definitely agree on that!

I can't wait for my lunch tomorrow.

I roasted the pumpkin first which caramelised it a little and used home-made chicken stock.

Glad to hear you enjoyed! It's definitely one of my favorites. I'd say with something like this, I'd try to eat it within two days, three at most.

Thanks, glad you enjoyed - I agree the balsamic is definitely a needed finishing touch!

We're big pumpkin fans too, glad you enjoyed.

Same is true in our house!

Thank you, I agree it has such a great color from the squash I used, and tastes wonderful as well.