Instructions: Preheat the oven to 300 degrees. Cut pumpkin in half. Discard the seeds. Rub with the oil. Bake until soft, about 45 minutes. Scoop the pumpkin flesh out of its skin onto a sheet pan, mix with brown sugar, butter, salt and pepper, and bake for another 15 minutes. The flesh should be somewhat dry. Allow to cool. Drizzle with the truffle oil.

Bring a large pot of water to the boil. Remove the wonton skins from the package one at a time. Wet the edges slightly with water. Stuff with a little of the pumpkin filling. Seal edges tightly to make a triangle shape. Then take the two ends of the triangle and seal and twist to form a wonton. Boil the wontons in the water for 4 minutes, or until tender.

In a saucepan, combine the broth, butter and sage leaves. Bring to the boil. Add the 1/2 cup Parmesan cheese, and salt and pepper to taste. Add the wontons and cook for 1 minute. Divide the broth and wontons among 4 bowls. Garnish with chives, shaved Parmesan cheese and truffle oil.

NOTES : Serves 4 as an appetizer. From Steve Zobel at Triomphe.

Its the Great Pumpkin
The versatile gourd
is a palate-pleaser

Think beyond pies and jack-o-lanterns when picking a pumpkin this month.

This bright orange gourd, a star of the fall harvest, is delicious in appetizers, main courses and puddings as well.

Be sure to use smaller pumpkins such as cheese pumpkins for cooking and baking because they are more tender and succulent. The tiny ones are perfect if youd like to make stuffed pumpkins like the ones being served now at the Boathouse restaurant in Central Park. They are wonderful stuffed with chef Alan Ashkinazes shrimp, mushroom and tarragon filling.

At Triomphe, executive chef Steve Zobel serves his pumpkin-stuffed wontons in a sage-scented Parmesan broth as an appetizer.

"Its similar to a ravioli," Zobel explains. "You get a sweet flavor from the pumpkin filling that is a wonderful complement to the broth."

At District, two confections - shortbread and creme brulee - brighten the fall dessert menu. "They are best served together," says Francisco Almaguer, pastry chef at District, where Sam DeMarco is executive chef. "I like to offer the shortbread as a garnish for the creme brulee. People scoop out the creme brulee with the shortbread. Best of all, both of these can be made ahead."

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