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Entree
Italian
4 servings
30 minutes
1 hour
4 Winter Squash (used as serving bowls)
1 Winter Squash (for pasta)
4 cups chicken stock (may be substituted with vegetable stock)
1/2 cup organic yellow onion, minced
1 teaspoon thyme, minced
3/4 pound orzo
Olive oil
Salt and pepper to taste
Preheat the oven to 400°F. Cut the lid off of the squash and scoop out the seeds and fibers.
Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity.
Make sure to leave the shell at least 1 inch thick all around.
Oil the pumpkin inside and out and season inside with salt and pepper.
Replace the lid. Place on a baking sheet and bake until about two-thirds cooked but still firm enough to stand and act as the soup container, about 40 minutes.
Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside.
Bring the stock to a low simmer in a saucepan.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until hot.
Add the onion and cook until translucent. Stir in orzo until coated well with oil.
Add the stock 1/2 cup at a time, stirring occasionally.
When liquid is almost totally evaporated continue to add more stock until the pasta is al dente.
Add the roasted squash and thyme. Stir well. Taste for seasoning.
Fill the reserved squash shell with the pasta mixture. Place lid on squash and serve.
