Chicken and Orzo Stew in Roasted Pumpkin Bowls

Tender and sweet, roasted pumpkin, stuffed with the most amazing filling of chicken, pasta, sauce, and herbs. Each spoonful delivers a little bliss from every direction - savory chicken, tender pasta, herby sauce, and sweet pumpkin. Why haven't I done this before?

Seriously, I can't believe I haven't served stew, soup, or anything else for that matter, in a roasted pumpkin bowl. It's crazy-easy and undeniably delicious. This time, I went with a comforting blend of chicken and pasta in a sauce that's reminiscent of smooth chicken gravy. When you dive into the "bowl", you scoop up that amazing filling with a little bit of the tender pumpkin flesh. Totally scrumptious.

You know what Thanksgiving dinner plates are like - everything all pushed together - gravy, stuffing, squash, turkey...? That's what this meal reminds me of. All those flavors in one bite. And you don't need to wait for Thanksgiving. Actually, this would be a great dish for that leftover turkey meat...

By the way, this also works with acorn squash - how pretty would THAT be?!

Note: I saved the pumpkin seeds I pulled from the inside and made Smoky Chili Roasted Pumpkin Seeds. I threw a little of those on top just before serving.

Chicken and Orzo Stew in Roasted Pumpkin Bowls

For the pumpkin bowls:
4 mini pumpkins, such as or squash such as Baby Bear, Munchkin, Jack Be Little, Gold Nugget, or Wee-B-Little, about 6-8 ounces each
6 teaspoons olive oil
Salt and ground black pepper
For the chicken and orzo stew:
1 cup orzo pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups chicken broth
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

To make the pumpkin bowls, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
Wash and dry the pumpkins and, if necessary, cut a thin slice from the base so they sit flat.
Slice the top off each pumpkin (as if carving a jack-0'-lantern).
Using a serrated grapefruit spoon, melon baller or spoon, scoop the pulp and seeds out of the pumpkins, removing all the stringy pulp and seeds (reserve the seeds for my Smoky Chili Roasted Pumpkin Seeds!). Scoop any pulp from the "lids". Brush the insides of the pumpkins and lids with the olive oil (about 1 teaspoon per pumpkin) and season the inside with salt and pepper.
Transfer the pumpkins and lids to the prepared baking pan and bake for 25 to 30 minutes, until the flesh is fork-tender. Let the pumpkins cool for a few minutes before filling.
Meanwhile, to make the filling, cook the orzo according to the package directions. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Remove the chicken from the pan and set aside. Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth, tomato paste, Worcestershire sauce, oregano, basil, onion powder, and garlic powder. Bring to a simmer. Return the chicken to the pan and simmer for 3 to 5 minutes, until the chicken is cooked through. Add the cooked orzo to the pan and simmer for 1 minute to heat through, stirring frequently. Season to taste with salt and pepper.
Spoon the mixture into the roasted pumpkin bowls and top with green onions.
Serve hot.
Serves 4




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