pumpkin orzo

Ingredients:

3 T butter

4 1/2 cups 1/2 inch diced seeded peeled pumpkin

1/4 cup finely chopped shallot

3 cloves garlic, minced

12 ounces orzo

6 cups chicken broth

2 1/2 T chopped Italian parsley, divided

1 1/2 tsp chopped fresh thyme

3 Tbs. coarsely chopped, salted, roasted hulled pepitas

Directions:

In a medium pot bring the chicken broth to a boil over medium-high heat.

Meanwhile melt the butter in a 12-inch nonstick skillet over medium heat. Add the pumpkin and shallot and cook, stirring, until the pumpkin is almost tender and the shallot is golden, 6 to 8 minutes. Add the garlic and cook, stirring, until the pumpkin is completely tender, about 2 minutes more. Set aside. (Can be made ahead of time, cool cover and leave at room temperature. Reheat while the orzo finishes cooking.)

Cook the orzo in the boiling chicken broth until al dente. Reserve 1 1/2 cup of the chicken broth and drain.

Add the orzo, parsley, and thyme to the skillet, along with 3/4 cup of the reserved chicken broth, and stir until blended and heated through, adding more chicken broth if necessary, about 1 minute. Season to taste with salt and pepper.

Sprinkle with the pepitas and parsley and serve.

Serves 6