Packed with Autumn flavours, these orzo and chorizo stuffed pumpkins are the perfect warming dish to celebrate the seasons best produce.

Serves 4

INGREDIENTS

• 350g cherry tomatoes, roughly chopped

• 2 tbsp olive oil

• 150g Dorset Chorizo Picante, diced

• 350g Orzo

• 4 small orange pumpkins (squash)

• 50g Parmesan cheese, grated

• 1 red pepper, thinly sliced

• 1 small red onion, finely chopped

• Tbsp dried oregano

METHOD

STEP 1

Preheat oven to 200 degrees. Cut the top off of the pumpkins and scoop out the seeds. Set both parts of the pumpkin on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.

STEP 2

Roast for 15 minutes to just begin to soften them. Remove from the oven and let cool.

STEP 3

Cook your Orzo according to directions. Drain and reserve.

STEP 4

Heat the olive oil over medium high heat and fry the Dorset Chorizo Picante for a few minutes. Remove from the pan.

STEP 5

In the same pan, sauté the onions for 2 minutes, before adding in the tomatoes and pepper.

STEP 6

Sauté for 2-3 minutes more, just to soften the veg then remove from heat. Stir in orzo, oregano and Parmesan cheese to combine. Fill roasted pumpkins with the mixture and sprinkle with a final grating of Parmesan cheese. Bake filled pumpkin for 8-10 additional minutes then serve.