Print

Flavors of Chaos Cake Pumpkin Orzo Acorn Recipe

Flavors of Chaos Cake Pumpkin Orzo Acorn Recipe
Print Recipe

★★★★★

4.9 from 17 reviews

This cozy and delightful Chaos Cake Pumpkin Orzo Acorn recipe features roasted acorn squash halves filled with a flavorful mixture of pumpkin purée, orzo pasta, aromatic spices, Parmesan cheese, toasted walnuts, and dried cranberries. Finished with a sweet and tangy cherry-balsamic glaze, this fall-inspired dish is perfect as a comforting vegetarian main or a festive side dish.

Ingredients

Scale

Squash and Orzo

  • 1 medium acorn squash
  • 2 tablespoons olive oil
  • 1 cup orzo pasta

Filling

  • 1 cup pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted walnuts
  • 1/2 cup dried cranberries

Glaze

  • 1/4 cup cherry preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Instructions

  1. Roast the Acorn Squash: Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and place cut-side down on a baking sheet. Roast for about 30-35 minutes until tender and slightly caramelized, then set aside.
  2. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
  3. Sauté Aromatics: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic and sauté until soft and fragrant, about 3-4 minutes, building the flavor base for the filling.
  4. Prepare the Filling: In a large bowl, combine the cooked orzo, pumpkin purée, sautéed onion and garlic, ground cinnamon, ground nutmeg, grated Parmesan cheese, toasted walnuts, and dried cranberries. Mix well until everything is evenly incorporated and the filling is cohesive.
  5. Fill the Squash: Spoon the prepared orzo-pumpkin filling into the roasted acorn squash halves, distributing it evenly. Place the stuffed squash back on the baking sheet and return to the oven for an additional 10-15 minutes to heat through and meld the flavors.
  6. Make the Glaze: While the stuffed squash is heating, whisk together the cherry preserves, balsamic vinegar, and honey in a small bowl until smooth and well combined, creating a sweet and tangy glaze.
  7. Serve: Remove the stuffed acorn squash from the oven and drizzle the cherry-balsamic glaze evenly over the top. Serve warm and enjoy this cozy, fall-inspired dish.

Notes

  • You can substitute walnuts with pecans or almonds for a different nutty flavor.
  • For a vegan version, replace Parmesan cheese with a vegan cheese alternative or nutritional yeast.
  • Add sautéed spinach or kale to the filling for extra greens and nutrition.
  • To make the dish gluten-free, use gluten-free orzo or substitute with quinoa.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.

Nutrition

Keywords: acorn squash, pumpkin orzo, fall recipe, vegetarian stuffed squash, cozy fall dish, roasted squash, pumpkin purée, autumn recipe

Find it online: https://tastewithamy.com/flavors-of-chaos-cake-pumpkin-orzo-acorn-recipe/