- 8 ounces orzo
- 3 cups vegetable or chicken stock
- 3 cups water
- 1 1/2 cups pumpkin purée (or squash of your choice)
- 1 1/2 cups vegetable or chicken stock
- 1/2 cup whole milk
- 30 sage leaves, cut into ribbons
- 1 shallot, diced
- 1 tablespoon butter
- 3/4 teaspoon salt
- 20 grinds fresh black pepper
- 3 tablespoons Parmesan cheese
-
Pumpkin Purée Note: If you’re starting with a fresh pumpkin or squash, slice in half (lengthwise for butternut and its ilk) and place cut side down on a lightly oiled baking sheet. Bake at 350º for 30 minutes or until tender. Allow to cool and scoop out with a spoon. Puree in a food processor until smooth.
-
In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 9 minutes or until pasta is al dente. Drain and set aside.
-
Meanwhile, sauté shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so.
-
Add pumpkin puree to simmering broth and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches desired consistency.
-
Stir in Parmesan cheese. Toss with orzo and serve hot.