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Cheesy Orzo and Kale Stuffed Pumpkins Recipe

Cheesy Orzo and Kale Stuffed Pumpkins Recipe
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★★★★★

5 from 26 reviews

This Cheesy Orzo and Kale Stuffed Pumpkins recipe offers a delightful autumnal meal combining tender roasted pumpkins filled with creamy orzo pasta, sautéed kale, and a melty mix of parmesan and mozzarella cheeses. Perfect as a festive main or hearty side dish, it’s packed with rich flavors and vibrant textures, making it a crowd-pleasing vegetarian entrée for seasonal gatherings.

Ingredients

Scale

Pumpkin Preparation

  • 6 small pumpkins (about 2 lbs each)
  • olive oil for brushing
  • 1 tsp kosher salt (for seasoning pumpkins)

Orzo Filling

  • 2 tbsp olive oil (divided, plus extra for brushing pumpkins)
  • 1 tbsp butter
  • 1 medium onion (diced)
  • 3–4 garlic cloves (minced, divided)
  • ½ cup white wine
  • 3 cups vegetable broth
  • ¾ cup heavy cream
  • 1 tsp kosher salt
  • ¼ tsp nutmeg
  • ¼ tsp pepper
  • 2 cups orzo pasta
  • 1 cup freshly grated parmesan cheese
  • 1 bunch kale, chopped (about 4 cups loosely packed)
  • 1½ cups shredded mozzarella cheese
  • extra vegetable broth or cream (as needed)

Instructions

  1. Prepare Pumpkins: Preheat the oven to 400° F. Lay each pumpkin on its side and carefully slice off the top and stem about 1 inch from the top. Using a paring knife, expose the inside and scoop out all seeds and fibers. Trim the top rim evenly to match the thickness of the pumpkin walls.
  2. Roast Pumpkins: Line a baking sheet with parchment paper. Brush the inside and top rim of each pumpkin with olive oil and sprinkle with kosher salt. Place pumpkins upside down on the sheet and roast for 35-40 minutes until the pumpkin flesh is tender.
  3. Sauté Aromatics: In a heavy-bottomed Dutch oven, heat butter and 1 tbsp olive oil over medium-high heat. Add diced onion and sauté for 5-7 minutes until softened and starting to brown. Add two-thirds of the minced garlic and cook for 1 more minute until fragrant.
  4. Deglaze and Add Liquids: Pour in the white wine to deglaze the pan, increasing heat to high to let it simmer for 1 minute. Add vegetable broth, heavy cream, kosher salt, nutmeg, and pepper. Bring the mixture to a boil.
  5. Cook Orzo: Once boiling, add the orzo pasta. Reduce heat to medium-low and simmer gently. Stir frequently to prevent sticking and cover with a lid between stirring until orzo is tender and liquid mostly absorbed.
  6. Prepare Kale: Remove kale leaves from stems and chop into bite-sized pieces. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add remaining garlic and sauté for 1 minute. Add kale, sprinkle with kosher salt, and cook until wilted and tender. Set aside.
  7. Combine Filling: Stir parmesan cheese into the cooked orzo. If too dry, add extra vegetable broth or cream as needed. Fold the cooked kale into the orzo mixture.
  8. Fill Pumpkins: Spoon the orzo and kale mixture into each roasted pumpkin, mounding generously. Top each pumpkin with shredded mozzarella cheese.
  9. Final Bake: Bake pumpkins for 15-20 minutes until the filling is heated through and mozzarella is melted and lightly browned. For extra browning, broil briefly if desired. Serve warm and enjoy!

Notes

  • Ensure to regularly stir the orzo to prevent it from sticking to the pot during cooking.
  • Adjust the amount of vegetable broth or cream to achieve desired creaminess in the filling.
  • Small pumpkins (around 2 lbs each) work best for individual servings.
  • Can be made vegetarian by using vegetable broth; ensure all cheese is suitable for your dietary preference.
  • Broiling at the end helps achieve a beautifully browned cheesy topping but watch carefully to prevent burning.

Nutrition

Keywords: stuffed pumpkins, orzo pasta, kale recipe, cheesy pumpkin, autumn recipe, vegetarian stuffed pumpkin, easy fall dinner

Find it online: https://kitchenbyrita.com/cheesy-orzo-and-kale-stuffed-pumpkins-recipe/