The other day, I was dashing through my local Farmer's Market happy to grab the few things I needed just before the tents were going down. With my favorite Honey B canvas bag filled with Autumn produce (Acorn Squash, apples, California Fuyu Persimmons), I had every intention of breaking rank and just sliding through between two of the stalls for a clever short-cut back to my car.

RECIPE: Roasted Acorn Squash stuffed with Pumpkin Spice Orzo Risotto
1 Acorn Squash
3 oz. butter
1 oz. olive oil (plus more for pan and rubbing squash)
1 shallot (chopped)
2 cloves garlic (chopped)
2 cups Orzo (Pappardelles Autumn Harvest)
6 cups Vegetable stock
1 med. apple (peeled, cored, chopped)
dash of ground cinnamon and fresh nutmeg
salt/pepper to taste
Pinch of fresh thyme leaves, fresh chopped parsley, and fresh chopped sage leaves
3 Tbls. pine nuts (toasted)
Preheat oven to 350F
Grease large sheet pan
1) Cut Acorn squash in half and scrape out all seeds and filling. Rub insides of squash halves with olive oil, sprinkle with salt and pepper, place cut side down on prepared baking sheet and roast in oven for about 1 1/2 hours til inside is tender, but not mushy.
2) In a large skillet, melt butter and olive oil together and saute shallot and garlic on low/med heat until tender (about 5-10 minutes) In the last minute, add apple, cinnamon, nutmeg, salt and pepper. Stir to mix well.
3) Add Orzo and stir, coating all the grains and heating for about 8 minutes.
4) Gradually pour in Vegetable stock, stirring constantly and incorporating all the flavors.
5) Cook, stirring, for about 15-20 minutes until Orzo has almost doubled in volume and is al dente (or tender to the bite.)
6) Stir in herbs, pine nuts and adjust seasonings.
Serve by filling the acorn squash with the Orzo Risotto and garnish with fresh sage leaves. When plating, scoop a nice serving of Roasted Acorn Squash with each serving of Pumpkin Spice Orzo Risotto, too.
This serves 4-6 with good portions, but could serve more if used as a side dish in a large meal (ie. Thanksgiving or Holiday menus). It's easy to give thanks for this golden toasty, crunchy autumn awesomeness! Happy stuffing.

4 comments:
I love squash, I love this time of year, and I love this post! Thanks so much for all your insight!!!
That looks amazing! So warm and hearty. Which farmer's market did you get that at? I want some!
I am definitely going to have to keep my eyes peeled for this pasta company. Perfect combination... love the apple with the orzo!
Those orzo are calling to me. Cannot wait to get my hands on some. I don't think that producer shows up at my local farmers market - I might need to ask you to play messenger.
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