Orzo with Pumpkin
★★★★★ 1 vote5
1/2 lbcooking pumpkin or butternut squash, seeded and peeled
·kosher salt and freshly ground black pepper to taste
2 Tbspolive oil, extra virgin
2 Tbspbalsamic vinegar
1 cchicken stock
·fresh parsley, chopped for garnish
How to Make Orzo with Pumpkin
- 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.
- 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.
- 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.
- 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.