Pumpkin Orzo Cake: Discover the Ultimate Fall Delight!
Pumpkin Orzo Cake is a cozy, creamy dish that combines roasted acorn squash with flavorful orzo pasta, making it the ultimate fall comfort food.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 small acorn squash (halved and seeds removed)
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 1/4 tsp ground nutmeg
- 1/2 tsp dried thyme
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans or walnuts
- 2 tbsp chopped fresh parsley
- Optional: grated parmesan or crumbled feta
Instructions
- Brush each acorn squash half with olive oil, sprinkle with salt and pepper, then roast at 400°F (200°C) for 35–40 minutes until tender.
- While squash is roasting, cook orzo in vegetable broth for 8–10 minutes until al dente.
- In a skillet, melt butter and sauté onion and garlic until soft and fragrant. Add nutmeg and thyme.
- Combine cooked orzo with sautéed aromatics, dried cranberries, chopped pecans, and fresh parsley.
- Fill each roasted squash half with the creamy orzo mix. Optionally top with cheese and broil for 2–3 minutes.
Notes
- This dish serves as a great vegetarian centerpiece.
- Feel free to adjust the nuts and cheese based on your preference.
- Can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Protein: 9g