Description
A comforting and vibrant autumn dish featuring roasted acorn squash halves filled with a savory pumpkin orzo mixture, topped with a sweet and tangy cherry glaze. This recipe blends seasonal flavors like pumpkin, cinnamon, and walnuts to create a delicious vegetarian main or side perfect for cozy dinners.
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
Pumpkin 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
- Preheat and Prepare 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 and sprinkle with kosher salt and freshly ground black pepper. Arrange cut side down on the prepared baking sheet and roast for 30 to 35 minutes until the flesh is fork-tender.
- Cook Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sauté Aromatics: In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the finely diced yellow onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Combine Pumpkin Mixture: Stir in the pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and cooked orzo into the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Finish Filling: Remove the skillet from heat. Stir in the grated Parmesan cheese, toasted walnuts, dried cranberries, and chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
- Prepare Cherry Glaze: In a small saucepan, combine cherry preserves, balsamic vinegar, honey, and optional red pepper flakes. Bring to a gentle simmer over medium heat, stirring frequently for 3 to 4 minutes until slightly thickened. Remove from heat.
- Stuff Squash: Turn the roasted squash halves cut side up. Spoon the pumpkin orzo filling evenly into each cavity, mounding the filling slightly.
- Apply Glaze and Bake: 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.
- Garnish and Serve: Remove from oven, garnish with additional fresh parsley, and serve warm. Offer extra cherry glaze on the side if desired.
Notes
- For a nut-free version, omit the toasted walnuts or replace with toasted pumpkin seeds.
- Dried cranberries can be substituted with dried cherries or raisins for variation.
- Adjust sweetness and spice in the cherry glaze by increasing or reducing honey and red pepper flakes according to taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- This recipe is naturally vegetarian and can be made gluten free by substituting gluten-free orzo pasta.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
