Description
Indulge in the comforting flavors of Chaos Cake Pumpkin Orzo Acorn, a delightful dish that marries earthy pumpkin with tender acorn squash and creamy orzo. Perfect for chilly evenings, this recipe brings a harmonious blend of sweet and savory notes to your table, creating a warm embrace in every bite. Easy to prepare and versatile, it’s sure to impress family and friends alike!
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 small acorn squash
- 1 cup orzo pasta
- 1/4 tsp freshly grated nutmeg
- 2 cups low-sodium vegetable broth
- 2 tbsp pure maple syrup
- 1/2 cup freshly grated Parmesan cheese
- 4 fresh sage leaves
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squash, scoop out seeds, drizzle with olive oil, and season with salt.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for about 30-40 minutes until tender.
- In a pot of salted boiling water, cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, combine pumpkin puree, vegetable broth, nutmeg, and maple syrup. Heat for about 5 minutes until fragrant.
- Once cool enough to handle, scoop the flesh from the roasted acorn squash into the pumpkin mixture along with cooked orzo. Stir gently to combine.
- Serve warm in bowls, topped with freshly grated Parmesan cheese and crispy sage leaves.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg