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)

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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