Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chaos Cake Pumpkin Orzo Acorn

  • Author: Alioui
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

If you’re on the lookout for a unique and delectable dish that totally embodies the flavors of the fall season, look no further than this Chaos Cake Pumpkin Orzo Acorn recipe.

Ingredients

Scale
  • 2 medium acorn squash, halved lengthwise with seeds removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup pumpkin purée, unsweetened
  • 1/3 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup cherry preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Start your cooking journey by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Take your acorn squash halves and brush the cut sides generously with olive oil, ensuring an even coat. This will help them caramelize beautifully. Sprinkle the halves with kosher salt and black pepper for flavor, then place them cut side down on the baking sheet. Roast these in the oven for about 30 to 35 minutes, or until the flesh is fork-tender and perfectly cooked.
  2. While the squash is roasting, bring a large pot of salted water to a boil. Add your orzo pasta and cook according to package instructions until it reaches an al dente texture. Once done, drain the orzo using a colander and set it aside. This step is crucial as it ensures the pasta maintains a perfect bite when mixed into your filling.
  3. Grab a large skillet and warm 1 tablespoon of olive oil over medium heat. Sauté the finely diced yellow onion for about 3 minutes until it becomes translucent and fragrant. Next, add the minced garlic and cook for an additional minute, stirring constantly to release those aromatic flavors. This blend of onion and garlic forms the backbone of savory goodness in your filling.
  4. Once the onions and garlic are ready, it’s time to add the pumpkin purée and vegetable broth to the skillet. Sprinkle in the ground cinnamon and nutmeg for that cozy seasonal flavor. Stir in the cooked orzo and let everything cook together for about 3 to 4 minutes, stirring occasionally until heated through. This filling should be creamy and well-combined, which is essential for the success of your stuffed squash.
  5. After removing the skillet from heat, mix in the grated Parmesan cheese, chopped walnuts, dried cranberries, and fresh parsley. These ingredients not only add texture but also a delightful burst of flavor. Be sure to taste the filling, adjusting the salt and pepper as needed for perfect seasoning.
  6. In a small saucepan, combine the cherry preserves, balsamic vinegar, honey, and optional red pepper flakes if you like a bit of heat. Heat this mixture over medium heat and bring it to a gentle simmer while stirring frequently. Allow it to thicken for about 3 to 4 minutes before removing from the heat. This sweet glaze adds that magical touch to your dish!
  7. Once your squash is done roasting, turn each half cut side up and give them a generous filling of the pumpkin orzo mixture. Don’t be afraid to mound it slightly for a hearty serving! Also, drizzle the cherry glaze generously over each filled squash half, ensuring every bite is deliciously sweet.
  8. Return the stuffed squash to the oven and bake for an additional 10 minutes. The filling should be heated through, and the glaze will bubble beautifully, giving your dish presentation an appealing finish. After removing from the oven, garnish with more fresh parsley, and serve warm. Don’t forget to pass extra cherry glaze on the side for those who want more indulgence!

Notes

Ensure the squash is fork-tender before removing from the oven; overcooked squash can be mushy. Feel free to adjust the amount of cherry preserves in the glaze based on your desired level of sweetness. Store any leftover filling in an airtight container for up to three days, great for meal prep. This dish is best enjoyed fresh, but it can be reheated in a microwave.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

Nutrition

  • Calories: 350 kcal
  • Sodium: 250 mg
  • Protein: 10 g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://corarecipes.com/chaos-cake-pumpkin-orzo-acorn-a-fall-delight/