Name: Cheesy Orzo and Kale Stuffed Pumpkins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 small pumpkins, about 2 lbs each; 2 tbsp olive oil, plus extra for brushing; 1 tbsp butter; 1 medium onion, diced; 3–4 garlic cloves, minced; ½ cup white wine; 3 cups vegetable broth; ¾ cup heavy cream; 1 tsp kosher salt; ¼ tsp nutmeg; ¼ tsp pepper; 2 cups orzo pasta; 1 cup freshly grated parmesan cheese; 1 bunch kale, chopped (about 4 cups loosely packed); 1½ cups shredded mozzarella cheese; Extra vegetable broth or cream, if needed

This recipe is cozy, hearty, and perfect for fall. I love how the tender roasted pumpkins become little edible bowls filled with creamy orzo, kale, and melted cheese. It’s both comforting and festive, making it a dish I like serving at gatherings or as a centerpiece for a seasonal dinner.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something special. The creamy orzo feels like a risotto, but it’s much easier to make. The kale adds freshness, while the combination of parmesan and mozzarella makes it rich and cheesy. Serving everything inside roasted pumpkins makes the dish beautiful as well as delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 small pumpkins, about 2 lbs each
2 tbsp olive oil, plus extra for brushing
1 tbsp butter
1 medium onion, diced
3-4 garlic cloves, minced
½ cup white wine
3 cups vegetable broth
¾ cup heavy cream
1 tsp kosher salt
¼ tsp nutmeg
¼ tsp pepper
2 cups orzo pasta
1 cup freshly grated parmesan cheese
1 bunch kale, chopped, about 4 cups loosely packed
1½ cups shredded mozzarella cheese
extra vegetable broth or cream, if needed

Directions

I preheat the oven to 375°F (190°C).
I slice the tops off the pumpkins and scoop out the seeds and pulp, brushing the insides with olive oil. I place them on a baking sheet and roast for about 25–30 minutes, until just tender.
While the pumpkins roast, I heat olive oil and butter in a large pan. I sauté the onion until soft, then add the garlic and cook for another minute.
I pour in the white wine and let it reduce slightly.
I add the vegetable broth, cream, salt, nutmeg, and pepper, bringing it to a gentle simmer.
I stir in the orzo and cook until it’s al dente, stirring often and adding extra broth or cream if needed.
I fold in the parmesan cheese and kale, letting the kale wilt into the pasta.
Once the pumpkins are ready, I fill them with the orzo mixture, top with mozzarella cheese, and return them to the oven for another 10–15 minutes until the cheese is bubbly and golden.
I serve them hot, straight from their pumpkin shells.

Servings and Timing

This recipe serves about 6 people. It usually takes me 20 minutes to prepare and around 45 minutes to cook, so I set aside just over an hour in total.

Variations

Sometimes I add mushrooms or roasted butternut squash to the orzo for extra flavor. If I want more protein, I stir in cooked sausage, shredded chicken, or chickpeas. For a different twist, I swap mozzarella for fontina or gruyère, which melt beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the stuffed pumpkins in the oven at 350°F (175°C) until warmed through, adding a splash of broth or cream to keep the orzo creamy. They don’t freeze well because of the cream, so I enjoy them fresh.

FAQs

Can I use larger pumpkins instead of small ones?

Yes, I can use larger pumpkins, but I adjust the cooking time since they take longer to roast.

What type of kale works best?

I usually use curly kale, but lacinato (Tuscan) kale also works beautifully.

Can I make this dish vegetarian?

Yes, it’s naturally vegetarian if I use vegetable broth.

Can I prepare the pumpkins ahead of time?

Yes, I can roast the pumpkins a day in advance and keep them in the fridge until ready to stuff and bake.

What can I serve alongside this dish?

I like pairing it with a simple green salad or roasted vegetables since the stuffed pumpkins are quite rich.

How do I know when the orzo is fully cooked?

I taste it when it’s tender but still has a little bite, it’s ready.

Can I make this recipe lighter?

Yes, I use half-and-half instead of cream and reduce the cheese slightly for a lighter version.

Do the pumpkin shells get eaten?

The flesh inside softens and can be scooped out along with the filling, but the outer shell isn’t usually eaten.

Can I use a different type of squash?

Yes, I sometimes use acorn squash or delicata squash as smaller, sweeter alternatives.

Conclusion

I love making cheesy orzo and kale stuffed pumpkins because they bring together comfort food and seasonal charm. The creamy pasta, melty cheese, and tender pumpkin make every bite satisfying. It’s a recipe I turn to in autumn when I want something both cozy and impressive for the table.