Description
This delicious Chaos Cake Pumpkin Orzo Acorn recipe features roasted acorn squash halves stuffed with a savory pumpkin and orzo pasta mixture, enhanced with warm spices, toasted walnuts, and dried cranberries. Topped with a sweet and tangy cherry glaze, it combines autumn flavors in a hearty, comforting dish perfect for a festive meal or seasonal dinner.
Ingredients
Scale
Roasted Acorn Squash
- 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
Pumpkin Orzo Filling
- 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
Cherry Glaze
- 3/4 cup cherry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
- Roast Acorn Squash: Brush the cut sides of each acorn squash half with olive oil, then sprinkle with kosher salt and freshly ground black pepper. Arrange the halves cut side down on the prepared baking sheet and roast for 30 to 35 minutes until the flesh is tender when pierced with a fork.
- Cook Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain the orzo and set aside.
- Sauté Aromatics: In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Combine Pumpkin Mixture: Stir in the pumpkin purée, vegetable broth, ground cinnamon, and ground nutmeg into the skillet. Add the cooked orzo and cook for 3 to 4 minutes, stirring occasionally until the mixture is heated through and well combined.
- Add Finishing Ingredients: Remove the skillet from the heat. Stir in grated Parmesan cheese, toasted walnuts, dried cranberries, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste, adjusting as necessary.
- Prepare Cherry Glaze: In a small saucepan, combine cherry preserves, balsamic vinegar, honey, and red pepper flakes if using. Bring the mixture to a simmer over medium heat, stirring frequently. Cook for 3 to 4 minutes until the glaze slightly thickens. Remove from heat.
- Stuff Squash: Turn the roasted acorn squash halves cut side up. Spoon the warm pumpkin orzo filling evenly into each cavity, mounding the mixture slightly to fill the space.
- Glaze and Bake: Drizzle each stuffed squash generously with the prepared cherry glaze. Return the squash to the oven and bake for an additional 10 minutes until heated through and the glaze is bubbling.
- Garnish and Serve: Garnish the stuffed squash with additional fresh parsley. Serve warm, and offer additional cherry glaze on the side if desired for extra sweetness and tang.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until fragrant.
- If you prefer a vegan option, substitute Parmesan with a plant-based cheese or nutritional yeast.
- The cherry glaze can be made spicier by adding more red pepper flakes or omitted if a milder flavor is preferred.
- For easier serving, roast the squash a day ahead and assemble just before baking the last time.
- This dish can be stored in the refrigerator for up to 3 days; reheat gently before serving.
