Orzo with Pumpkin

Marsha Gardner

By
@mrdick1950

Seeing pumpkins everywhere I go including my own front porch as got me thinking about how great they are to cook. A good friend who happened to be Italian gave me this recipe years ago and I have thought about it off and on all spring and summer so I guess it is time to make it again. The air is getting crisp, well as crisp as it gets in Alabama, and I smell fall. Time for Orzo with Pumpkin.


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Serves:

4-6 as side dish

Ingredients

1/2 lb
cooking pumpkin or butternut squash, seeded and peeled
kosher salt and freshly ground black pepper to taste
2 Tbsp
olive oil, extra virgin
2 Tbsp
honey
2 Tbsp
balsamic vinegar
1 c
orzo
1 c
chicken stock
fresh parsley, chopped for garnish

Directions Step-By-Step

1
Cut pumpkin into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with olive oil. Wrap in foil and roast in 375-degree oven for 30-45 minutes or until very soft.
2
Remove from oven and allow to cool for 5 minutes, then place in food processor along with the honey, balsamic vinegar, salt and pepper. Pulse to form a relatively smooth puree. Set aside.
3
Bring 3 quarts water to a boil and add 2 teaspoons salt. Set up an ice bath nearby. Cook orzo in the boiling water for 3 minutes. Drain and plunge into ice bath. When cooled, drain and lay on a sheet pan to dry.
4
Bring chicken stock to a boil in 12 inch saute pan. Add orzo and pumpkin puree and cook over high heat, stirring frequently, until the chicken stock is fully incorporated. Season if needed with salt and pepper and serve.

About this Recipe

Course/Dish: Vegetables, Pasta Sides