- 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.