Recipe: Orzo & Chorizo Picante Stuffed Pumpkin

ORZO & CHORIZO STUFFED PUMPKIN

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.

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Dorset Chorizo Picante

£7.00

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Dorset Chorizo Picante adds a touch of heat

Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.