Halloween was always fun and a bit crazy at our house when the kids were growing up. First came the pumpkin carving evening sometime before the 31st. Then there were the school parties, complete with crafts, games, & food. The grand finale of the holiday was Trick-or-Treating around the neighborhood. Amidst all the activity, dinner had to be made & eaten. Going with a seasonal theme, pumpkin (in some form) was always a part of the evening repast.
For a long time, it was Dinner in a Pumpkin, a ground beef casserole cooked in a sugar pumpkin. Eventually, other pumpkin dishes were added to my Halloween dinner repertoire, like mac & cheese, soup, and a cornbread-topped beef & bean casserole. Some form of pumpkin is an ingredient in each one of them.
This year, I’ve upped my Halloween dinner game a bit. Not only does this pasta dish use pumpkin as an ingredient, the finished product also looks like a pumpkin, thanks to the arugula added to it. Enjoy!
Cheddar & Pumpkin Orzo with Arugula
Cheddar & Pumpkin Orzo with Arugula (adapted from foodandwine.com) Total Time Required: 25 minutes, Serves: 4
Ingredients:
- 1-1/2 cups dry orzo
- 1 tablespoon olive oil, plus more for coating pasta
- 2 garlic cloves, finely minced
- 3/4 cup pumpkin purée
- 1 1/2 tablespoons chili garlic sauce
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 4 ounces grated cheddar cheese
- 4 ounces (4 cups) arugula leaves
- 2 tablespoons pepita seeds
Instructions:
In a large saucepot of salted boiling water, cook the orzo according to the package directions, until it is al dente. Drain and reserve 1 cup of the pasta cooking liquid. Transfer the orzo to a large bowl, coat it lightly with olive oil and set it aside.
Cook the orzo, then set it aside.
In a small, dry frying pan, over medium-high heat, toast the pepitas, shaking the pan a few times, until they are mostly browned, about 4-5 minutes. Remove the pepitas from the pan and set them aside.
Toast the pepitas.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook it for 1 minute, until it is softened and lightly browned.
Cook the garlic.
Add the pumpkin puree, chili garlic sauce, mustard, nutmeg, and salt to the pan and stir to combine.
Add the pumpkin, chili sauce, mustard, nutmeg, and salt to the garlic.
Pour in the reserved pasta water and simmer on medium heat for about 5 minutes.
Add the pasta water to the mixture.
Add the grated cheddar to the sauce, stirring it until the cheese is evenly incorporated and melted, about 3 minutes.
Add the cheese to the sauce.
Pour the pumpkin-cheddar sauce over the bowl of orzo and fold it in gently to combine.
Add the cheese sauce to the pasta.
Toss in the arugula leaves and pepita seeds.
Add the arugula & the pepitas to the pasta.
Transfer the pasta to plates to serve.
Halloween dinner is ready!
Pumpkin makes Halloween dinner perfect! ~Linda
Cheddar & Pumpkin Orzo with Arugula (adapted from foodandwine.com) Total Time Required: 25 minutes, Serves: 4
Ingredients:
- 1-1/2 cups dry orzo
- 1 tablespoon olive oil, plus more for coating pasta
- 2 garlic cloves, finely minced
- 3/4 cup pumpkin purée
- 1 1/2 tablespoons chili garlic sauce
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 4 ounces grated cheddar cheese
- 4 ounces (4 cups) arugula leaves
- 2 tablespoons pepita seeds
Instructions:
In a large saucepot of salted boiling water, cook the orzo according to the package directions, until it is al dente. Drain and reserve 1 cup of the pasta cooking liquid. Transfer the orzo to a large bowl, coat it lightly with olive oil and set it aside.
In a small, dry frying pan, over medium-high heat, toast the pepitas, shaking the pan a few times, until they are mostly browned, about 4-5 minutes. Remove the pepitas from the pan and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook it for 1 minute, until it is softened and lightly browned.
Add the pumpkin puree, chili garlic sauce, mustard, nutmeg, and salt to the pan and stir to combine. Pour in the reserved pasta water and simmer on medium heat for about 5 minutes. Add the grated cheddar to the sauce, stirring it until the cheese is evenly incorporated and melted, about 3 minutes.
Pour the pumpkin-cheddar sauce over the bowl of orzo and fold it in gently to combine. Toss in the arugula leaves and pepita seeds. Transfer the pasta to plates to serve.