Stuffed Pumpkins!

Stuffed Pumpkins made with Premium Extra Virgin Olive Oil from The Little Shop of Olive Oils

These Stuffed Pumpkins are cozy, colorful, and such a fun side dish for fall dinners, Thanksgiving, or any meal that needs a little seasonal charm. Small white pumpkins or pattypan squash are roasted until just tender, then filled with orzo, sautéed vegetables, ricotta, and Parmesan.

Premium Extra Virgin Olive Oil helps roast the pumpkins and brings the vegetable filling together with rich, smooth flavor. Pick your favorite EVOO for this recipe, or choose one with a buttery or medium-bodied finish for a classic pairing.

Why You’ll Love This Recipe

  • It is a beautiful seasonal side dish for fall and holiday tables.
  • The orzo, ricotta, Parmesan, and vegetables make the filling hearty without feeling too heavy.
  • You can use small white pumpkins or pattypan squash depending on what you find.
  • Premium Extra Virgin Olive Oil keeps the filling flavorful and simple.

Serving Ideas

Serve these Stuffed Pumpkins alongside roasted turkey, chicken, pork tenderloin, a simple green salad, or other fall vegetable sides. They also work well as a vegetarian-friendly side dish for Thanksgiving or a cozy autumn dinner.

Shop the Flavor

This recipe features Premium Extra Virgin Olive Oil from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to pick your favorite EVOO for this festive stuffed pumpkin recipe.

Stuffed Pumpkins!

The Little Shop of Olive Oils

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Calories

265

Cuisine

American

Category

Side Dishes

Small white pumpkins or pattypan squash are roasted and filled with orzo, sautéed vegetables, ricotta, Parmesan, and Premium Extra Virgin Olive Oil. This cozy seasonal side dish is perfect for fall dinners, Thanksgiving, or entertaining.

 

Stuffed Pumpkins!

Ingredients

  • 5 to 6 medium pattypan squash or small white pumpkins

  • 3/4 cup orzo

  • 1/4 cup Premium Extra Virgin 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

  • Cracked black pepper, to taste

  • 1/3 cup ricotta cheese

  • 1/4 cup Parmesan cheese, grated, plus more for topping

Directions

  1. Preheat the oven to 400°F.

  2. Cut the tops off the pumpkins or squash and scoop out the seeds. Reserve the tops.

  3. Set both the pumpkins and tops on a baking sheet.

  4. Drizzle with 1/2 tablespoon of Premium Extra Virgin Olive Oil and sprinkle with a little salt and cracked black pepper.

  5. Roast for 15 minutes, just until the pumpkins begin to soften.

  6. Remove from the oven and let cool slightly.

  7. While the pumpkins roast, cook the orzo according to package directions. Drain and set aside.

  8. In a skillet, heat the remaining Premium Extra Virgin Olive Oil over medium-high heat.

  9. Add the red onion and sauté for 2 minutes.

  10. Add the red bell pepper, zucchini, and plum tomato.

  11. Sauté for 2 to 3 minutes more, just until the vegetables begin to soften.

  12. Remove the skillet from the heat.

  13. Stir in the cooked orzo, ricotta cheese, and Parmesan cheese until combined.

  14. Fill the roasted pumpkins with the orzo and vegetable filling.

  15. Sprinkle with a final grating of Parmesan cheese.

  16. Bake the filled pumpkins for 8 to 10 minutes more.

  17. Serve warm.

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