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Cheesy Orzo and Kale Stuffed Pumpkins

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Tender roasted pumpkins filled with creamy orzo, kale, and melted cheese, creating a cozy, festive, and comforting fall centerpiece dish.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off pumpkins, scoop out seeds and pulp, brush insides with olive oil, and roast on a baking sheet for 25–30 minutes until just tender.
  3. Heat olive oil and butter in a large pan. Sauté onion until soft, then add garlic and cook for 1 minute.
  4. Pour in white wine and reduce slightly.
  5. Add vegetable broth, cream, salt, nutmeg, and pepper; bring to a gentle simmer.
  6. Stir in orzo and cook until al dente, stirring often and adding extra broth or cream if needed.
  7. Fold in parmesan cheese and kale, letting kale wilt into the pasta.
  8. Fill roasted pumpkins with orzo mixture, top with mozzarella cheese, and return to the oven for 10–15 minutes until cheese is bubbly and golden.
  9. Serve hot in pumpkin shells.

Notes

Curly or lacinato kale both work well.

Roast pumpkins ahead of time for easier prep.

Replace wine with broth for an alcohol-free version.

Outer pumpkin shells are not usually eaten, but the softened inner flesh can be scooped with the filling.

Does not freeze well due to cream; best enjoyed fresh.

Nutrition

Find it online: https://justsosavory.com/cheesy-orzo-and-kale-stuffed-pumpkins/