Pumpkin orzo made in the oven is so good that you almost lose consciousness.
Pumpkin orzo is wonderful on its own, but you get an extra flavor when you add some sage leaves and roast pumpkin cubes. Mari Moilanen
Pumpkin orzo is the nobility of autumn pastas.
It’s pumpkin-like mild and cheesy-creamy.
– This pasta is heavenly, praises the food editor who created the pasta Mari Moilanen Something tasty in his blog.
He assures that if you want the best-tasting, juicy, moist and tasty pasta by tossing, choose orzo, or grain pasta, which is also called rison.
According to Moilanen, this rice-shaped pasta is incredible. He thinks that pastas made from it are always juicy.
Especially in pasta dishes prepared in the oven, orzo is a staple. In them, the orzo never fails, i.e. it does not dry out, as many other pastas tend to do when prepared in the oven.
– Making pumpkin orzo is easy. Grate the vegetables, chop the onions and cook the whole thing in the oven. A little grated cheese on top and voilà. A quick, filling and almost self-made everyday meal for four is there, advises Moilanen, and continues:
– This is baked pasta, it tastes insanely good. I tweaked this pasta delicacy a bit more and toasted pumpkin cubes and frittata with sage. Then I almost lost consciousness. Jeez, how good can pasta be.
Pumpkin orzo
(for 4 people)
800 g butternut squash (550 g grated, 250 g diced)
1 yellow onion
3 cloves of garlic
3 dl of orzo pasta
knob of butter + 1 tablespoon of olive oil
4 1/2 dl vegetable broth
1/2 cup (125 g) mascarpone
100 g Parmesan
1/2 tsp black pepper
1/2 teaspoon salt
In addition:
100 g of Comte cheese
1/2 pot of sage
a splash of cooking oil
1. Peel the pumpkin. Grate 2/3 into a coarse grater and dice 1/3 of the pumpkin.
2. Put the pumpkin cubes on a baking sheet, sprinkle olive oil on top and season them with salt and pepper. Roast until cooked in a 200-degree oven.
3. Grate the onion and garlic. Grate Comte cheese and Parmesan. Freeze the onions in the oil-butter mixture in the barracks when they soften. Add grated pumpkin, freeze for a while and add vegetable stock.
4. When the broth starts to boil, add orzopasta, parmesan, mascarpone and spices. Stir until the cheeses melt into the liquid. Let it boil and pour the mixture into a rectangular (approx. 28 cm) baking dish.
5. Bake the pumpkin orzo in a 225-degree oven under foil for 20 minutes. Remove the foil, add grated Comte cheese and roasted pumpkin cubes to the surface of the pasta. Bake for another 5-8 minutes without foil until the cheese melts.
6. If you want an additional flavor, fry the sage leaves while the pasta is in the oven. Heat a little oil in a pan, fry the sage leaves for a while and put them on a paper towel to drain. Decorate the surface of the finished pasta with fritti leaves.