Peppery Pumpkin Orzo is fall on a plate! This one-pot orzo is cooked directly in the sauce for more flavor. Topped with Parmesan cheese, black pepper, and roasted pumpkin (or butternut squash). It's cozy, silky, spoonable...perfect for lunch or dinner. (Vegan option).
Preheat oven: Position an oven rack in the top-third of the oven. Preheat to 425℉ (218℃).
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.
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.
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).
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.)
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Notes
Pumpkin: You'll need a small pumpkin, such as a Sugar Pie pumpkin for this recipe. A 2 lb (0.9 kg) pumpkin will yield about 5 cups cubed, after de-seeding and peeling. You can substitute pumpkin for 5 cups of cubed butternut squash or a similar winter squash.
Vegan option: Use vegan butter and a meltable vegan Parmesan cheese.
Black pepper: Use freshly ground black pepper. Yes, this recipe intentionally uses a lot of pepper! We wanted the orzo to have flavors reminiscent of cacio e pepe. So, personally, we add even more black pepper as a garnish at the end. But, as always, use your tastebuds as a guide and adjust if needed.
Parmesan cheese: You can substitute another hard Italian cheese, such as Grana Padano or Asiago. If you need a vegetarian-friendly cheese, look for "microbial enzymes" on the ingredient list (rather than "rennet", which is animal-derived).
Storage and reheating tips: Keeps in the fridge for 3 to 4 days. Our preferred method of reheating is in the microwave. Scoop a serving in a pasta bowl, then stir in a splash of water (1 to 2 tablespoons), and microwave until warmed through. Top with more Parmesan, pepper, and/or a pat of butter if desired!