Cheesy Pumpkin Orzo

Fall is here and we officially are cooking with pumpkin again! Cheesy pumpkin orzo is the best fall skillet dinner. Pumpkin in savory form is delicious and pairs really well with gruyere cheese and savory bacon on top. This one pan meal is delicious on its own, or you can add chicken for some increased protein.

Savory Pumpkin Recipe

Savory pumpkin recipes are so underrated! Pumpkin provides a creamy element that’s naturally rich, and full of earthy flavor. Pumpkin puree provides natural protein, and it’s such a rustically elegant ingredient, it’s one of my favorite unexpected ways to use a can of pumpkin puree. If you are really wanting this to be from scratch, you can make your own pumpkin puree. It’s relatively easy to do, just time consuming.

Some other savory pumpkin recipes I love are Savory Pumpkin Stew, Pumpkin Quesadillas, and Pumpkin Hummus.

When you’re buying canned pumpkin to use as a savory element, be sure you don’t buy pumpkin pie filling. There’s a huge difference. Pumpkin puree is simply that, with no flavorings, and pumpkin pie filling will have sugar and spices in it.

Skillet Orzo Dinner

You know how much we love skillet meals with orzo. Orzo works so well in one pan meals because it’s easy to measure, and the 1-2 ratio of orzo vs. liquid is a foolproof process. When I make skillet dinners with orzo, I like to toast the orzo. It gives it a nutty, natural depth of flavor.

Some other skillet orzo dishes we love are Broccoli Cheddar Orzo, Creamy Mushroom Orzo, Spinach Artichoke Orzo, and Creamy Caramelized Onion Orzo.

Making Pumpkin Pasta

This recipe is super simple because you make it all in one pan (woohoo for not having to do more dishes!). We mix chicken broth and pumpkin puree to infuse the flavor of pumpkin deep into the orzo.

• Place a pan of at least 3 inches deep on the stove. Prepare a mixture of chicken broth & pumpkin puree.
• To start, sauté onions on medium heat in a little bit of butter and olive oil.
• Once the onions start to brown, add the orzo, and reduce the heat to low.
• Add the orzo to the pan, and sauté with the onions until it’s golden brown with a slight toast.
• Add salt, pepper, granulated garlic, and sage to the orzo. Stir well.
• Add in the liquid, and place a lid on the pan. Stir about every 3-4 minutes to avoid sticking to pan.
• Add in cheese, and stir it well.
• Once orzo is cooked throughout, top with cheese and bacon. Serve warm and enjoy!

Topping Orzo with Pumpkin

I like to top this with gruyere cheese and bacon. It really goes so well with the earthy pumpkin puree! If you don’t have gruyere on hand, shredded mozzarella, smoked gouda, or even pepper jack for a spicy element would work great. Trader Joes’ carries a large bag of Quattro Formaggio for about $5 that is a perfect all purpose shredded cheese with a little bit of bite to it.

Variations, Serving and Storing this Recipe

• If you want to increase the protein content, you can top this with chicken (rotisserie chicken, even). This would also go great with pork loin on the side! You could also increase the bacon content if you want more. I’m not a huge bacon gal, so I go minimal.
• You can add a splash or two of heavy whipping cream to give this dish a creamy element.
• Leftovers:
  • Simply store the in a lidded container in the refrigerator for up to 3 days after making this dish.
  • If you have leftovers you want to freeze, store them in an airtight container and freeze for up to 3 months.
• Reheating: Reheat on the stove, or in the microwave in 30 second increments in a microwave safe container. Add 1 tbsp of water as needed to reconstitute.

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Cheers to easy, healthy meals! – Rachel

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