Description
This Chaos Cake Pumpkin Orzo Acorn recipe combines roasted acorn squash with a savory pumpkin orzo filling, enriched with spices, toasted walnuts, and dried cranberries, all topped with a sweet and tangy cherry glaze. It’s a hearty, comforting dish perfect for fall gatherings or a festive vegetarian main course.
Ingredients
Scale
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
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 Squash: Brush the cut sides of each acorn squash half with olive oil and sprinkle with kosher salt and freshly ground black pepper. Place them cut side down on the prepared baking sheet and roast for 30 to 35 minutes until the flesh is fork-tender.
- Cook Orzo: Meanwhile, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain well and set aside.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Combine Pumpkin and Orzo: Stir in the pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and the cooked orzo. Cook together for 3 to 4 minutes, stirring occasionally, until everything is heated through and flavors meld.
- Mix in Additional Ingredients: Remove the skillet from heat. Fold in the grated Parmesan cheese, toasted walnuts, dried cranberries, and chopped fresh parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Prepare Cherry Glaze: In a small saucepan, combine cherry preserves, balsamic vinegar, honey, and red pepper flakes if using. Simmer over medium heat, stirring frequently, for 3 to 4 minutes until slightly thickened. Remove from heat.
- Stuff Squash: Turn the roasted acorn squash halves cut side up. Spoon the pumpkin orzo filling evenly into each squash cavity, mounding the filling slightly above the edges.
- Add Cherry Glaze and Bake: Drizzle each stuffed squash half generously with the warm 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 with extra cherry glaze on the side if desired.
Notes
- For a nuttier flavor, toast walnuts lightly before chopping.
- Use fresh pumpkin purée or canned pumpkin purée without added spices for the best taste.
- Adjust the amount of red pepper flakes in the glaze to control spiciness or omit if you prefer no heat.
- You can substitute dried cranberries with dried cherries for a different flavor profile.
- Make sure orzo is cooked al dente to avoid mushy texture in the filling.
