Well, I think fall is actually here. We had some 90-degree weather for a recent trip to Michigan which was amazing because I could handle summer for another 3 months a year if possible! We visited my husband’s parents and my grandparents and could not have asked for a better trip. But now we’re back and have some chilly nights and 70-degree days and I’m pretty okay with that too! As much as I love summer, I am definitely a seasons person. Something about that change in weather always gives you something to look forward to and I love that!
If you know me at all, you know I don’t shy away from anything pumpkin during this time of year. I love pumpkins on my front steps, I love pumpkins on my mantle, and I love pumpkin in my food! This Pumpkin and Sage Orzo is a creamy and delicious side dish perfect for fall dinners.
Pumpkin and Sage Orzo
1 cup uncooked orzo pasta
2 tablespoons unsalted butter
2 cloves garlic – minced
4 cups chicken broth or vegetable broth
1/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup pumpkin puree
1 Tablespoon fresh sage – finely chopped
1/8 teaspoon nutmeg
Salt and black pepper to taste
Heat your chicken broth in a saucepan until it’s warmed through, but not boiling and keep it on low.
Melt 2 Tablespoon butter in a skillet on medium heat and then add your uncooked orzo and garlic. Cook until the orzo is a golden color.
Spoon in 1/2 cup of the chicken broth.
Cook on medium heat, stirring frequently, until it has been absorbed. Add another 1/2 cup of chicken broth and continue this until all of your chicken broth has been absorbed.
Once the broth has all been absorbed, add in your milk, Parmesan cheese, pumpkin and chopped sage.
Stir to combine and bring back up to nice and hot.
Serve with additional sage for color and a glass of wine because why not!
