Orzo Stuffed Pumpkin

Name: Orzo Stuffed Pumpkin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 5 to 6 medium patty pan squash or small white pumpkins, about the size of a small orange; 3/4 cup orzo; 1/4 cup Basil Premium Olive Oil, divided; 1 small red onion, finely chopped; 1 small red bell pepper, finely diced; 1 small zucchini, finely diced; 1 small plum tomato, seeded and finely diced; 1/2 teaspoon Himalayan salt; 1/4 teaspoon cracked black pepper; 1/3 cup ricotta cheese; 1/4 cup grated Parmesan cheese, plus more for topping if desired

November 14, 2017

Orzo Stuffed Pumpkin made with Basil Premium Olive Oil from The Little Shop of Olive Oils

These Orzo Stuffed Pumpkins are cozy, colorful, and just the thing when you want a fall appetizer or side dish that feels a little extra special. Small white pumpkins or patty pan squash are roasted until tender, then filled with orzo, sautéed vegetables, ricotta, Parmesan, and Basil Premium Olive Oil.

The Basil Premium Olive Oil brings a fresh, herbaceous flavor to the filling and pairs beautifully with the red onion, bell pepper, zucchini, tomato, and creamy cheeses. This is a fun recipe for fall gatherings, holiday tables, or anytime you want a savory stuffed pumpkin that looks as good as it tastes.

Why You’ll Love This Recipe

It is cozy, colorful, and perfect for fall entertaining.
Small pumpkins make a beautiful edible serving vessel.
The orzo filling is creamy, savory, and full of vegetables.
Basil Premium Olive Oil adds fresh, garden-inspired flavor.
It works as an appetizer, side dish, or vegetarian-friendly main course.

Serving Ideas

Serve these stuffed pumpkins warm as a festive appetizer, a Thanksgiving side dish, or a cozy vegetarian dinner. They pair beautifully with roasted chicken, pork tenderloin, a crisp green salad, or a simple holiday spread.

Shop the Flavor

This recipe features Basil Premium Olive Oil, a fresh, herbaceous olive oil that brings the flavor of a summer herb garden to vegetables, pasta, salads, marinades, bread dipping, and savory appetizers.

Grab a bottle online or stop by The Little Shop of Olive Oils in Franklin, MA to add a fresh basil finish to your next recipe.

Orzo Stuffed Pumpkin

The Little Shop of Olive Oils

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

220

Cuisine

American

Ingredients

5 to 6 medium patty pan squash or small white pumpkins, about the size of a small orange
3/4 cup orzo
1/4 cup Basil Premium Olive Oil, divided
1 small red onion, finely chopped
1 small red bell pepper, finely diced
1 small zucchini, finely diced
1 small plum tomato, seeded and finely diced
1/2 teaspoon Himalayan salt
1/4 teaspoon cracked black pepper
1/3 cup ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping if desired

Directions

Preheat the oven to 400°F.
Cut the tops off the pumpkins or patty pan squash and scoop out the seeds. Reserve the tops.
Place the pumpkins and tops on a baking sheet. Drizzle with about 1/2 tablespoon Basil Premium Olive Oil and sprinkle with a little salt and pepper.
Roast for 15 minutes, just until the pumpkins begin to soften. Remove from the oven and let cool slightly.
While the pumpkins roast, cook the orzo according to package directions. Drain and set aside.
In a skillet, heat the remaining Basil Premium Olive Oil over medium-high heat.
Add the red onion and sauté for 2 minutes.
Add the red bell pepper, zucchini, and tomato. Sauté for another 2 to 3 minutes, just until the vegetables begin to soften.
Remove the skillet from the heat. Stir in the cooked orzo, ricotta cheese, and Parmesan cheese until combined.
Spoon the orzo filling into the roasted pumpkins.
Sprinkle with an additional grating of Parmesan cheese, if desired.
Return the filled pumpkins to the oven and bake for 8 to 10 minutes, until warmed through.
Serve warm.