Golden Roasted Pumpkin Feta Orzo Bake
This Roasted Pumpkin Feta Orzo Bake is a cozy, flavorful dish perfect for fall evenings. Enjoy the creamy orzo and tangy feta paired with sweet roasted pumpkin.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large mixing bowl
- 1 Baking Dish greased
Ingredients
Main Ingredients
- 2 cups cubed pumpkin
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 1/2 cups orzo pasta
- 2 cups vegetable broth
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 cloves garlic minced
Instructions
Preparation
- Preheat oven to 400°F. Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes until tender.
- While pumpkin roasts, cook orzo in vegetable broth according to package instructions. Drain and set aside.
- In a large bowl, mix roasted pumpkin, orzo, feta, garlic, parsley, and oregano until well combined.
- Transfer mixture to a greased baking dish. Bake at 350°F for 15-20 minutes until feta is bubbly.
Serving
- Allow the dish to cool for a few minutes before serving. Garnish with additional parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Ensure even roasting by spreading pumpkin cubes in a single layer. Use freshly crumbled feta for best flavor. Let the dish rest before serving for optimal taste. Ingredient Substitutions: Use butternut squash instead of pumpkin for a different flavor. Substitute quinoa for orzo for a gluten-free version. How to Serve: Serve with a side salad or roasted vegetables. Try pairing with a crisp white wine or sparkling cider. Storage & Freshness: Store in an airtight container in the fridge. Reheat before serving. Make-Ahead Tips: Prepare the dish in advance, cover, and refrigerate. Bake just before serving for fresh taste.