Pumpkin Orzo
Pumpkin Orzo
1/2 lb butternut squash or pumpkin, seeded and peeled
kosher salt and freshly ground black pepper
2 Tbs extra-virgin olive oil
2 Tbs honey
2 Tbs balsamic vinegar
1 cup orzo
1 cup brown chicken stock
Cut the squash or pumpkin into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with the olive oil and wrap in foil. Roast in the oven for 30 to 45 minutes or until very soft. Remove from the oven and allow to cool for 5 minutes.
Place the cooked squash in the bowl of a food processor. Add the honey, balsamic vinegar and salt and pepper and pulse to for m a relatively smooth puree. Set aside.
Bring 3 qts of water to a boil and add 2 Tbs of salt. Set up an ice bath nearby. Cook the orzo in the boiling water for 3 minutes, to blanch but not cook through. Drain the orzo and plunge it into the ice bath. Once cooled, drain it and lay it out on a baking sheet to dry.
Bring the chicken stock to a boil in a 12-inch saute pan. Add the orzo and the squash puree and cook over high heat, stirring frequently, until the chicken stock is fully absorbed by the orzo. Season with salt and pepper.
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