Creamy Pumpkin Orzo with Crispy Sage, Burrata, Cranberries & Candied Pecans
Creamy Pumpkin Orzo with Crispy Sage, Burrata, Cranberries & Candied Pecans is a cosy, comforting dish that brings together creamy pumpkin orzo, fragrant herbs, rich burrata, sweet-tart dried cranberries, and crunchy candied pecans. The combination of savoury Parmesan, warm spices, and maple-kissed toppings makes every bite beautifully balanced.
This easy one-pan-style orzo is especially lovely for autumn dinners, weekend meals, or entertaining. The warm pumpkin orzo provides a creamy base for the cool, soft burrata, while crispy sage and caramelised pecans add texture and plenty of flavour.
Ingredients
For the Pumpkin Orzo:
- 1½ cups orzo pasta (280 g)
- 1 tbsp olive oil (15 ml)
- 1 small yellow onion, finely diced (100 g)
- 3 cloves garlic, minced (9 g)
- 1 cup pumpkin purée (245 g)
- 3½ cups vegetable broth (840 ml)
- ½ cup heavy cream (120 ml)
- ½ cup grated Parmesan cheese (50 g)
- 1 tsp dried thyme (1 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Crispy Sage:
- 2 tbsp unsalted butter (28 g)
- 12 fresh sage leaves (10 g)
For the Candied Pecans:
- ¾ cup pecan halves, roughly chopped (85 g)
- 2 tbsp maple syrup (30 ml)
- 1 tbsp brown sugar (12 g)
- ½ tsp ground cinnamon (1 g)
- Pinch of salt
For the Toppings:
- 8 oz burrata cheese (225 g)
- ½ cup dried cranberries (60 g)
- ¼ cup grated Parmesan cheese (25 g)
- 1 tbsp fresh sage, finely chopped (4 g)
- 1 tbsp olive oil (15 ml)
How to Make It
1. Start the Pumpkin Orzo
Heat a large skillet or sauté pan over medium heat and add the olive oil. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the Pumpkin and Orzo
Add the orzo, pumpkin purée, dried thyme, nutmeg, salt, and black pepper to the pan. Stir thoroughly so the orzo is evenly coated in the pumpkin mixture and the seasonings are well distributed.
3. Cook Until Creamy
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10–12 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pan. Continue cooking until the orzo is tender and most of the liquid has been absorbed.
4. Finish the Pumpkin Orzo
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2–3 minutes, stirring gently, until the orzo becomes thick and creamy. If the mixture becomes too thick, add a small splash of vegetable broth or water until it reaches your preferred consistency.
5. Make the Crispy Sage
Melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until the leaves are crisp and fragrant. Transfer them to a paper towel-lined plate and reserve the browned butter in the skillet for drizzling over the finished dish.
6. Make the Candied Pecans
Add the chopped pecans, maple syrup, brown sugar, cinnamon, and a pinch of salt to a small skillet over medium-low heat. Stir continuously for 3–5 minutes, until the pecans are glossy and caramelised. Spread them over parchment paper and allow them to cool completely until crisp.
7. Assemble the Orzo
Spoon the warm creamy pumpkin orzo into serving bowls. Tear the burrata into pieces and arrange it over the orzo so the warmth of the pasta gently softens the cheese.
8. Add the Toppings
Scatter the dried cranberries and candied pecans over the burrata and orzo. Drizzle with the reserved sage brown butter and olive oil, then finish with crispy sage, grated Parmesan, and a little freshly ground black pepper.
9. Serve
Serve immediately while the orzo is warm, the burrata is creamy, and the candied pecans are crisp. Spoon some of the burrata and toppings into each serving so every portion has a good balance of creamy, savoury, sweet, and crunchy elements.
Why This Recipe Works
The pumpkin purée gives the orzo a naturally creamy texture while adding gentle sweetness and beautiful autumn flavour. Parmesan, thyme, nutmeg, and garlic bring savoury depth, while the heavy cream makes the finished orzo especially rich and smooth.
The toppings make this dish stand out. Creamy burrata contrasts with crisp sage and crunchy candied pecans, while dried cranberries add a bright, sweet-tart element. The browned butter ties everything together with a rich, nutty finish.
Tips for the Best Creamy Pumpkin Orzo
- Stir frequently: Orzo can settle and stick as it cooks, so give it regular stirs while it simmers.
- Watch the consistency: Add a small splash of broth or water if the orzo becomes thicker than you prefer.
- Keep the sage crisp: Cook the sage until the leaves are firm and crisp, then transfer them to paper towel immediately.
- Cool the pecans: Let the candied pecans cool completely after cooking so the coating can become crisp.
- Add burrata at the end: Place the burrata over the warm orzo just before serving so it softens without completely melting.
- Serve immediately: This dish is at its best while the orzo is warm, the burrata is creamy, and the pecans and sage still have their crisp texture.
Serving Suggestions
Serve this creamy pumpkin orzo as a comforting main dish with a simple green salad or lightly dressed seasonal vegetables. The fresh greens provide a nice contrast to the rich orzo and creamy burrata.
For entertaining, serve the orzo in individual bowls and finish each portion with burrata, candied pecans, dried cranberries, crispy sage, Parmesan, and a drizzle of the reserved browned butter. The colourful toppings make the dish especially inviting straight from the kitchen.
Frequently Asked Questions
Can I use homemade pumpkin purée?
Yes. Homemade pumpkin purée can be used in place of canned pumpkin purée as long as it has a similar smooth consistency. Very watery purée may require slightly less broth during cooking.
Can I make the candied pecans ahead of time?
Yes. The candied pecans can be prepared ahead and allowed to cool completely before being stored in an airtight container. Add them just before serving to keep their texture crisp.
Can I prepare the crispy sage ahead?
The crispy sage is best used shortly after cooking, but it can be prepared a little ahead of serving. Keep the leaves uncovered or loosely covered so they retain their crisp texture.
Can I substitute another cheese for burrata?
Yes. Fresh mozzarella can be used if burrata is not available. It will provide a similar mild, creamy element, although burrata has a softer and richer centre.
How do I keep the orzo creamy?
Stir the orzo frequently while it cooks and avoid letting it sit over high heat once it has reached the desired consistency. If it thickens too much, loosen it with a small splash of broth or water before serving.
Can I make this recipe ahead?
This dish is best served immediately because the burrata, crispy sage, and candied pecans are at their best when freshly assembled. If preparing components ahead, keep the toppings separate and combine them with the warm orzo just before serving.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Calories | 610 |
| Protein | 18 g |
| Carbohydrates | 67 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 17 g |
| Sodium | 720 mg |
Final Thoughts
Creamy Pumpkin Orzo with Crispy Sage, Burrata, Cranberries & Candied Pecans is a cosy combination of creamy, savoury, sweet, and crunchy textures. The pumpkin-infused orzo creates a rich base, while burrata, crispy sage, maple pecans, and cranberries bring colour and contrast to every serving.
Serve it warm with the toppings added at the last moment for the best combination of textures. It is an inviting dish for autumn meals, special dinners, or any evening when you want something comforting and full of seasonal flavour.
Print
Creamy Pumpkin Orzo with Crispy Sage, Burrata, Cranberries & Candied Pecans
- Total Time: 40 minutes
Description
A cosy, comforting pumpkin orzo made creamy with Parmesan and cream, then finished with rich burrata, crispy sage, sweet-tart dried cranberries, and crunchy maple candied pecans. A beautifully balanced autumn dish with savoury, sweet, creamy, and crunchy textures.
Ingredients
For the Pumpkin Orzo:
1½ cups orzo pasta (280 g)
1 tbsp olive oil (15 ml)
1 small yellow onion, finely diced (100 g)
3 cloves garlic, minced (9 g)
1 cup pumpkin purée (245 g)
3½ cups vegetable broth (840 ml)
½ cup heavy cream (120 ml)
½ cup grated Parmesan cheese (50 g)
1 tsp dried thyme (1 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage:
2 tbsp unsalted butter (28 g)
12 fresh sage leaves (10 g)
For the Candied Pecans:
¾ cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (30 ml)
1 tbsp brown sugar (12 g)
½ tsp ground cinnamon (1 g)
Pinch of salt
For the Toppings:
8 oz burrata cheese (225 g)
½ cup dried cranberries (60 g)
¼ cup grated Parmesan cheese (25 g)
1 tbsp fresh sage, finely chopped (4 g)
1 tbsp olive oil (15 ml)
Instructions
1. Heat a large skillet or sauté pan over medium heat and add the olive oil. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Add the orzo, pumpkin purée, dried thyme, nutmeg, salt, and black pepper to the pan. Stir thoroughly so the orzo is evenly coated in the pumpkin mixture and the seasonings are well distributed.
3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10–12 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pan. Continue cooking until the orzo is tender and most of the liquid has been absorbed.
4. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2–3 minutes, stirring gently, until the orzo becomes thick and creamy. If the mixture becomes too thick, add a small splash of vegetable broth or water until it reaches your preferred consistency.
5. Melt the butter in a small skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until the leaves are crisp and fragrant. Transfer them to a paper towel-lined plate and reserve the browned butter in the skillet for drizzling over the finished dish.
6. Add the chopped pecans, maple syrup, brown sugar, cinnamon, and a pinch of salt to a small skillet over medium-low heat. Stir continuously for 3–5 minutes, until the pecans are glossy and caramelised. Spread them over parchment paper and allow them to cool completely until crisp.
7. Spoon the warm creamy pumpkin orzo into serving bowls. Tear the burrata into pieces and arrange it over the orzo so the warmth of the pasta gently softens the cheese.
8. Scatter the dried cranberries and candied pecans over the burrata and orzo. Drizzle with the reserved sage brown butter and olive oil, then finish with crispy sage, grated Parmesan, and a little freshly ground black pepper.
9. Serve immediately while the orzo is warm, the burrata is creamy, and the candied pecans are crisp. Spoon some of the burrata and toppings into each serving so every portion has a good balance of creamy, savoury, sweet, and crunchy elements.
Notes
Stir the orzo frequently while it simmers because it can settle and stick to the bottom of the pan. Add a small splash of vegetable broth or water if the orzo becomes thicker than you prefer. Cook the sage until the leaves are firm and crisp, then transfer them to paper towel immediately. Let the candied pecans cool completely after cooking so the coating becomes crisp. Add the burrata at the end so it softens gently without completely melting. Homemade pumpkin purée can be used in place of canned pumpkin purée if it has a similar smooth consistency. Very watery purée may require slightly less broth. The candied pecans can be prepared ahead and stored in an airtight container once completely cooled. Add them just before serving to keep them crisp. Fresh mozzarella can be used instead of burrata if needed. Serve the orzo with a simple green salad or lightly dressed seasonal vegetables for a fresh contrast. For the best texture, keep the crispy sage, candied pecans, and burrata separate until just before serving. This dish is best served immediately while the orzo is warm, the burrata is creamy, and the toppings are crisp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
