This vegetarian roasted pumpkin dish is a great centrepiece and perfect cold weather comfort food. To make this dish I started with the creamy orzo filling. While that was cooking I took the top and stem off the pumpkin and scraped out the seeds and stringy pulp. I brushed the inside wall of the pumpkin with a little olive oil, salt and chopped thyme then lined my baking tin with a long piece of foil. Next I placed the pumpkin on top and used the rest of the foil to cover the pumpkin before popping it into the oven to roast for approximately 35-40 minutes.

Once the pumpkin was roasted, I filled it with the delicious creamy mushroom orzo and topped it with mozzarella before popping back into the oven for about 15 minutes or until the cheese was melted and browned on top.

Check out my instagram reel that I filmed whilst making this recipe. You could fill a roasted pumpkin with so many other variations too whether it be a risotto or another grain dish. If you get the chance to try this recipe be sure to tag @violetkitchenstudios to share you creations.

INGREDIENTS

METHOD

1. Start by preheating your oven to 180C. Next add a little olive oil to your pan and sauté the mushrooms until slightly browned on each side. Season with a little salt and pepper. Pop them in a bowl to the side.
2. Using the same pan (and you may need to add another splash of oil) add your onion until it begins to soften and brown. Crush in the garlic and continue to fry for a minute then add in the white wine. Let the wine simmer until it’s reduced and almost evaporated.
3. Add back to the pan the mushrooms as well as the orzo and the stock. Give it all a good stir then add the double cream and thyme. On a low heat leave the orzo to cook, stirring every so often.
4. While the orzo is cooking, take the top of your pumpkin using a heavy sharp knife. Use a smaller knife to expose the inside and using a spoon, scoop out the seeds and stringy bits.
5. Line a baking sheet with tin foil and place your pumpkin on top. In a small bowl, mix a splash of olive oil, chopped thyme and salt. Brush the inside of the pumpkin with this mix and then cover the whole pumpkin with the foil. Bake in the oven for 35 to 40 minutes or until the pumpkin flesh is tender. 
6. Meanwhile your orzo mix will be cooking away. Once the orzo is cooked and the sauce has become thicker, remove it from the heat and stir through the butter and parmesan and pop to the side.
7. Once the pumpkin is roasted, take out of the oven and discard the tin foil. Spoon the orzo filling into the pumpkin and top with a handful of mozzarella cheese. Bake the pumpkin for approximately 15 minutes or until the mozzarella is melted and browned on top.