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Chaos Cake Pumpkin Orzo Acorn Recipe

Chaos Cake Pumpkin Orzo Acorn Recipe
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★★★★★

5.2 from 7 reviews

This Chaos Cake Pumpkin Orzo Acorn is a deliciously unique autumn dish featuring roasted acorn squash filled with a savory pumpkin and orzo pasta mixture, accented by toasted walnuts, dried cranberries, and a warm blend of spices. Topped with a vibrant cherry glaze, it offers a perfect balance of sweet and savory flavors, making it a festive and hearty meal or side dish.

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

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

  1. Prepare and roast the acorn squash: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of each acorn squash half with olive oil, then sprinkle with kosher salt and fresh 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.
  2. Cook the orzo pasta: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8 to 10 minutes. Drain and set aside.
  3. Sauté onion and garlic: In a large skillet, warm 1 tablespoon olive oil over medium heat. Add diced onion and cook for about 3 minutes until translucent. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  4. Combine pumpkin purée and spices with orzo: Stir in the pumpkin purée, vegetable broth, ground cinnamon, and ground nutmeg to the skillet. Add the cooked orzo and cook for 3 to 4 minutes more, stirring occasionally, to heat through and blend the flavors.
  5. Add remaining filling ingredients: Remove the skillet from heat. Stir in grated Parmesan cheese, toasted walnuts, dried cranberries, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
  6. Prepare cherry glaze: In a small saucepan, combine cherry preserves, balsamic vinegar, honey, and red pepper flakes if using. Bring to a simmer over medium heat while stirring frequently. Let it cook for 3 to 4 minutes until the glaze thickens slightly. Remove from heat.
  7. Stuff the roasted squash: Turn the roasted squash halves cut side up on the baking sheet. Spoon the pumpkin orzo mixture evenly into each cavity, mounding it slightly.
  8. Glaze and bake: Drizzle each stuffed squash half generously with the cherry glaze. Return them to the oven and bake for an additional 10 minutes, until warmed through and the glaze is bubbling.
  9. Garnish and serve: Garnish the finished dish with extra chopped parsley. Serve warm, with additional cherry glaze on the side if desired.

Notes

  • For a nuttier texture, you can substitute walnuts with pecans or almonds toasted.
  • If you prefer a vegetarian version, omit Parmesan cheese or use a vegetarian alternative.
  • The cherry glaze can be made spicier by increasing the red pepper flakes or omitted for a milder taste.
  • Make sure the acorn squash halves are fully roasted and tender before stuffing to ensure proper texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Nutrition

Keywords: acorn squash, pumpkin orzo, roasted squash, fall recipe, vegetarian dinner, pumpkin purée, cherry glaze, walnut, autumn dish

Find it online: https://cookwithruby.com/chaos-cake-pumpkin-orzo-acorn-recipe/