Pumpkin Pasta Risotto and roasted squash (vegan!!!)

I really wanted to use Orzos to make this.  Upon opening the cabinet, I realized I didn't have any!  This worked well anyway!  The pumpkin risotto is excellent!  Great flavor!  To make this dish you will need:
3 cups vegetable stock
1 cup canned pumpkin puree
1 half medium onion chopped
1 turn of the pan olive oil
1/2 pound of angel hair pasta broken up
1/2 cup white wine
salt and pepper

1.)  In a small saucepan over medium heat, combine the vegetable stock and the pumpkin puree.  Once it is hot, turn the temperature to low and allow this to stay hot.
2.)  In the meantime, in a medium saute pan, heat the olive oil.  Add the onion and saute for about 5 minutes or until the onions are soft.  Add the broken up angel hair and allow the angel hair to brown up (about 10 minutes).
3.)  Once the pasta is browned, pour in the white wine.  Allow the pasta to absorb the wine.  Once it does salt and pepper the mixture.
4.)  Add a ladle of the stock/puree at a time until the pasta absorbs the liquid.  Keep going until all the liquid is absorbed in the pasta.  Test the pasta for doneness.  If it is not done, add little bits of hot water until soft.


Roasted Squash
1/2 squash per person (acorn or any of the new varieties) cut in half
balsamic vinegar
butter or Earth Balance
brown sugar, Agave or Maple Syrup
1.)  Heat the oven to 350 degrees. 
2.)  Take the seeds out of the center of the squash.   Brush each half with the balsamic vinegar.  Put a tab of butter in the center of each half.  Top with a tablespoon of the sugar, Agave or Maple Syrup.
3.)  Roast in the oven for 35-45 minutes.  Test for doneness with a knife, but don't go all the way through (you don't want the butter syrup to leak out)!