Chaos Cake Pumpkin Orzo Acorn (Printable Version)

Squash bursts with pumpkin-orzo filling, finished with tangy cherry glaze for an autumn-inspired vegetarian main.

# What You'll Need:

→ Acorn Squash

01 - 2 medium acorn squash, halved lengthwise with seeds removed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper

→ Pumpkin Orzo Filling

05 - 1 cup orzo pasta
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
09 - 1 cup pumpkin purée, unsweetened
10 - 1/3 cup vegetable broth
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup toasted walnuts, roughly chopped
13 - 1/4 cup dried cranberries
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon ground nutmeg
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons chopped fresh parsley

→ Cherry Glaze

18 - 3/4 cup cherry preserves
19 - 2 tablespoons balsamic vinegar
20 - 1 tablespoon honey
21 - 1/4 teaspoon red pepper flakes, optional

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.
08 - Turn roasted squash halves cut side up. Spoon the pumpkin orzo filling evenly into each cavity, mounding the mixture slightly.
09 - 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.

# Additional Tips::

01 -
  • Ready for a vegetarian celebration dish that impresses every time
  • Blends sweet savory nutty and tangy notes in every bite
  • Most ingredients are pantry staples with clever seasonal twists
  • Gluten free adaptations are easy with orzo swaps
  • Easy to make ahead for stress free serving
02 -
  • Rich in fiber and plant protein from squash pumpkin orzo and walnuts
  • Excellent for preparing ahead and reheating just before serving
  • Looks gorgeous on a holiday table as a vegetarian centerpiece
03 -
  • Let the orzo sit for five minutes before mixing with pumpkin so it does not get watery
  • Toast the nuts before chopping for maximum flavor and crunch
  • For the best presentation drizzle extra glaze right before serving and scatter with more fresh parsley

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