Roast Pumpkin and Spinach Orzo with Parmesan

I really love Orzo, and recently spent hours trying to find it, as well as orecchiette, in whole wheat versions, only with success on the former. Loving being able to have it in nutty, wholesome wheat for at least the orzo!

If you are unfamiliar, orzo is a little pasta grain shaped like rice. As you can imagine, it is really really tasty and versatile.

Did this little ditty a few months ago before I had my new pasta in hand. I know I do a lot of pumpkin dishes, but honestly, that's what you eat here! I never, ever made pumpkin anything before coming to Australia. I was actually a real squash hater, but was trying to come around on account of my husbands love for it. But then, upon our arrival here we had 2 different families invite us over for dinner the first week. They both made the exact. same. meal. Roast Lamb, roast potato pieces, and roast pumpkin.

Ever since those first tastes of it I have never been able to get enough. And I also really came to realize the importance of this food in the region. I like broil it so that it nearly blackens and caramelizes. It is a food and food style we will take with us when we return home. And we will utilize it and prepare and serve it in our home throughout the rest of our lives now I'm certain.

At this point I've done everything with it, served it on the side with roasts or chicken, in salads, make sauces and fillings... and now it is tossed with some cream and garlic to the point it breaks down into a creamy, velvety, salty sauce for the orzo. So good, really simple.

Roast Pumpkin and Spinach Orzo with Parmesan

2 cups orzo pasta

1 cup Jap Pumpkin {Kabocha Squash}

1 cup spinach

2 cloves garlic

2-3 T. cream / half & half

Parmiggiano Reggiano cheese

Salt

Pepper

Roast Chicken {optional}



Cut the pumpkin, leaving skin on, into approx 1 inch cubes. Drizzle with olive oil or small nobs of butter {as shown} and season with flaked sea salt {being pretentious here, I just like it!}




Broil until nearly blackened on top, should caramelize but creamy and cooked through in the middles. *Be careful when doing this the first few times, all ovens are different. Mine does it PERFECTLY every time and I don't have to watch it. But I have other times in other ovens, I have burned them while still remaining raw. Keep an eye on it, should take 15-20 minutes usually.

In the mean time, cook orzo according to package directions in salted, boiling water. Drain

Mince the garlic, wash the spinach, have cheese ready.

Combine all ingredients {usually done over the still warm stove in the hot saucepan the pasta was cooked} Toss. The spinach will wilt, garlic will cook, and the squash will semi-break down into a sauce -mixing with the milk / cream and cheese {this is your que to add the cream and cheese}

Serve with leftover chicken {or fresh from the grill is good too} if desired, as a main or side dish.