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Chaos Cake Pumpkin Orzo Acorn is a must-try dish!

Chaos Cake Pumpkin Orzo Acorn – A Whimsical Fall Fusion!
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Chaos Cake Pumpkin Orzo Acorn is a delightful dish featuring roasted acorn squash filled with a flavorful pumpkin orzo filling and topped with a sweet and tangy cherry glaze.

Ingredients

Scale
  • 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
  • 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
  • 3/4 cup cherry preserves
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Brush the cut sides of each acorn squash half with olive oil. Sprinkle with salt and pepper. Arrange cut side down on the prepared baking sheet and roast for 30 to 35 minutes, until the flesh is fork-tender.
  3. Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
  4. In a large skillet, warm olive oil over medium heat. Sauté the diced onion for about 3 minutes until translucent. Add minced garlic and cook for 1 minute, stirring constantly.
  5. Stir in the pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and cooked orzo. Cook for 3 to 4 minutes, stirring occasionally, until fully heated.
  6. Remove the skillet from heat. Stir in grated Parmesan, toasted walnuts, dried cranberries, and chopped fresh parsley. Adjust taste with salt and pepper as needed.
  7. Combine cherry preserves, balsamic vinegar, honey, and red pepper flakes if using in a small saucepan. Bring to a simmer over medium heat, stirring frequently, for 3 to 4 minutes until slightly thickened. Remove from heat.
  8. Turn roasted squash halves cut side up. Spoon the pumpkin orzo filling evenly into each cavity, mounding the mixture slightly.
  9. Drizzle each stuffed squash half generously with the cherry glaze. Return to the oven and bake for an additional 10 minutes, until heated through and the glaze is bubbling.
  10. Garnish with additional parsley. Serve warm, offering extra cherry glaze on the side if desired.

Notes

  • Ensure the orzo is cooked al dente for the best texture.
  • Feel free to substitute walnuts with pecans or omit for nut-free version.
  • Cherry glaze can be made ahead of time and reheated when needed.

Nutrition

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