Description
A delightful dish that blends roasted acorn squash with pumpkin-infused orzo pasta, offering a harmonious balance of sweet, savory, and earthy notes.
Ingredients
- 1 medium acorn squash
- 1 cup orzo pasta
- 1 cup pumpkin purée
- 1/2 cup vegetable broth
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup cherry-balsamic glaze
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes or until tender.
3. While the squash is roasting, cook the orzo according to package instructions. Drain and set aside.
4. In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.
5. Stir in the pumpkin purée, vegetable broth, cooked orzo, salt, black pepper, cinnamon, and nutmeg. Mix well and cook until heated through.
6. Remove the roasted squash from the oven and carefully flip them cut side up. Spoon the pumpkin orzo mixture into each half.
7. Top with grated Parmesan cheese and drizzle with cherry-balsamic glaze before serving.
Notes
For a vegan version, substitute Parmesan cheese with a dairy-free alternative.
For a gluten-free option, use gluten-free orzo or another small pasta shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg