I love pumpkins. I’m actually one of those weird people who doesn’t really like sweet pumpkin recipes (although every year I bake a few delicious ones) I much prefer savory.
I shared my all time favorite stuffed pumpkin recipe, and tonight I wanted to try to stuff the tiny sugar pumpkin my mom gave me with something sort of unexpected. So in-between temper tantrums and lots of wine, Z and I went with what we had on hand, orzo, pesto, cheese and ham.
I cooked the orzo the traditional way, frying it in oil, then adding water and spices to cook down. Then, I mixed in the special stuff. Interested? This is what you’ll need;
1 sugar pumpkin, about 1 lb
1 cup orzo
1 1/4 cup boiling water
2 tbsp olive oil
1 tea salt
1 tea pepper
1 tbsp pesto
2 slices ham, chopped
2 large scallions, chopped
1/4 cup cheese (I used Gouda)
1 tbsp half and half
First fry the orzo with one tbsp oil. Mix well to make sure orzo is coated. Add 1/2 tea salt and 1/2 tea pepper. Add boiling water, stir and cover on low heat for about 5 minutes.
Cut the top off your pumpkin and scoop out the stringy stuff and the seeds. Rub the remaining olive oil, salt and pepper into the meat of the pumpkin.
Preheat oven to 350 F
Add all other ingredients to the orzo (off heat) and stir until incorporated. Stuff pumpkin with mixture. Place pumpkin on parchment lined baking sheet on the lowest rung of the oven.
Bake for 60-75 minutes, or until you can pierce the pumpkin with a knife easily.