Peppery Pumpkin Orzo

Step 1

Preheat oven: Position an oven rack in the top-third of the oven. Preheat to 425℉ (218℃).

Step 2

Roast pumpkin: Peel and cut 2 lb sugar pie pumpkin into ⅓-inch (1 cm) cubes. Spread onto a parchment-lined baking sheet. Toss with 1 tablespoon extra-virgin olive oil and a good pinch of salt and black pepper. Bake until golden-brown on the edges and tender in the middle, 30 to 35 minutes.

Step 3

Saute aromatics: Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced yellow onion. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Add 3 cloves minced garlic, and cook until fragrant, about 1 minute.

Step 4

Add orzo: Add 12 oz dried orzo to the skillet, toss to coat. Pour in 4 cups vegetable broth and bring to a boil over medium-high heat. Then, reduce heat back to medium and cook, stirring frequently, until orzo is al dente (8 to 12 minutes).

Step 5

Finish: Remove skillet from heat. Stir in 3 tablespoons butter, ½ teaspoon fine sea salt, 2 teaspoons black pepper, and 1 cup grated Parmesan cheese until evenly mixed. Stir in roasted pumpkin. Taste and adjust season if needed. (To loosen orzo, you can add a splash more broth.)