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Cheesy Orzo and Kale Stuffed Pumpkins Recipe

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

5.2 from 7 reviews

This Cheesy Orzo and Kale Stuffed Pumpkins recipe offers a delightful combination of tender roasted pumpkins filled with creamy orzo pasta, hearty kale, and a blend of melted cheeses, creating a comforting and visually stunning dish perfect for fall gatherings.

Ingredients

Scale

For the Pumpkins

  • 6 small pumpkins, about 2 lbs each
  • Olive oil, for brushing
  • Kosher salt, for sprinkling

For the Filling

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, diced
  • 3–4 garlic cloves, minced, divided
  • ½ cup white wine
  • 3 cups vegetable broth, plus extra if needed
  • ¾ cup heavy cream, plus extra if needed
  • 1 tsp kosher salt
  • ¼ tsp ground nutmeg
  • ¼ tsp black 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

Instructions

  1. Prepare the Pumpkins: Preheat the oven to 400°F (205°C). Lay each pumpkin on its side and carefully slice off the top and stem about 1 inch from the top using a heavy, sharp knife. Use a paring knife to remove the inside flesh exposing the hollow. Scoop out all seeds and discard. Trim the top rim to make it even with the pumpkin walls.
  2. Roast the Pumpkins: Line a baking sheet with parchment paper. Brush the inside and the top rim of each pumpkin lightly with olive oil and sprinkle with kosher salt. Place the pumpkins upside down on the baking sheet and roast for 35 to 40 minutes, or until the pumpkin flesh is tender when pierced with a fork.
  3. Sauté Onion and Garlic: In a heavy-bottomed Dutch oven, heat the butter and 1 tbsp olive oil over medium-high heat. Add the diced onion and sauté for 5 to 7 minutes until softened and starting to brown. Add two-thirds of the minced garlic and cook for another minute until fragrant.
  4. Deglaze and Build the Broth: Add the white wine to the pan, scraping the bottom to release any browned bits. Increase heat to high and simmer the wine for about 1 minute to reduce slightly. Stir in vegetable broth, heavy cream, kosher salt, nutmeg, and black pepper, and bring the mixture to a boil.
  5. Cook the Orzo: Once boiling, add the orzo pasta and reduce heat to medium-low, maintaining a gentle simmer. Stir frequently to prevent sticking, covering with a lid between stirs to aid cooking. Continue cooking until the orzo is tender and most of the liquid has been absorbed.
  6. Prepare the 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, then add kale and sprinkle with kosher salt. Cook, tossing occasionally, until kale is wilted and tender. Set aside.
  7. Finish Filling: Stir the Parmesan cheese into the cooked orzo mixture. If it seems too dry, add a splash more vegetable broth or cream until creamy. Fold in the cooked kale evenly throughout the orzo.
  8. Stuff the Pumpkins: Turn the roasted pumpkins upright. Spoon the orzo and kale filling into each pumpkin, mounding slightly above the rim for a generous serving. Sprinkle the shredded mozzarella cheese over the top of each filled pumpkin.
  9. Bake and Brown: Place the stuffed pumpkins on the baking sheet and bake in the oven for 15 to 20 minutes until the filling is heated through and the cheese has melted and begun to brown. For extra browning, broil for 1-2 minutes, watching closely to prevent burning.
  10. Serve: Carefully remove the pumpkins from the oven and let cool slightly before serving. Enjoy the warm, cheesy orzo stuffed inside tender roasted pumpkin shells.

Notes

  • Small pumpkins around 2 lbs work best for individual servings and even roasting.
  • White wine can be substituted with vegetable broth for a non-alcoholic version.
  • Stir the orzo frequently to prevent it from sticking and ensure even cooking.
  • Add extra broth or cream if the filling looks dry before stuffing the pumpkins.
  • Use freshly grated Parmesan for best flavor and smooth melting.
  • If you prefer a nut-free version, ensure broth and ingredients are nut-free.
  • This recipe is vegetarian but not vegan due to dairy products.

Nutrition

Keywords: cheesy orzo, kale stuffed pumpkins, stuffed pumpkin recipe, fall vegetarian recipes, orzo pasta, stuffed squash

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