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Great Pumpkin Recipe: Recette’s Pumpkin Orzo with Sage, Pine Nuts, and Parmesan

pumpkin orzoToday—and every day this week—we’re sharing easy-to-make pumpkin recipes off the menus of five New York City chefs. Today’s recipe:

Pumpkin Orzo with Sage, Pine Nuts, and Parmesan
Recipe by: Jesse Schenker, chef of Recette

Pine nuts add a pop of texture to this soothing orzo dish Chef Jesse Schenker makes at his West Village restaurant, Recette. Sage and Parmesan infuse it with a welcoming earthiness reflective of the season. As Schenker says, “I love it because it’s simple, tasty, and feels like fall in a bowl.” —Alia Akkam


Jesse Schenker
Chef Jesse Schenker

1 box good quality Orzo
1 small pumpkin
¼ pound (1 stick) butter
1 Tbsp chopped fresh sage
½ cup grated Parmesan Reggiano
1 Tbsp toasted chopped pine nuts
1 Tbsp extra virgin olive oil
Kosher salt & pepper to taste


Cut pumpkin in half. Remove all seeds and membrane. Put ¼ of a stick of butter in each half of the pumpkin. Season with salt and pepper. Roast in a 400-degree oven for 20–25 minutes until fork tender and golden brown. Set aside until cool.

Once cooled, with a spoon, scrape out the interior of the pumpkin, discarding the skin. Place contents into blender or food processor and blend until smooth. Make sure to include all pan juices in the blender. Refrigerate pumpkin puree.

Boil orzo for 8–10 minutes until desired texture. Strain into colander and put back into the pot. With wooden spoon, stir in pumpkin puree, remainder of butter, Parmesan cheese, and sage. Season to taste. Serve in large bowl. Garnish with extra virgin olive oil and toasted pine nuts.

Serves: 6-8

Want to see what else is on the menu? Visit

Click here to view Monday’s pumpkin recipe: Buttermilk Channel’s Sweet Potato and Pumpkin Soup

Check back for tomorrow’s recipe: Great Performances’ Pumpkin Ratatouille