Pumpkin Orzo with Sage

Ingredients

• 8 ounces orzo
• 3 cups vegetable or chicken stock
• 3 cups water
• 1 1/2 cups pumpkin purée
• 1 1/2 cups vegetable or chicken stock
• 1/2 cup whole milk
• 30 sage leaves, cut into ribbons
• 1 shallot, diced
• 1 tablespoon butter
• 3/4 teaspoon salt
• 20 grinds fresh black pepper
• 3 tablespoons Parmesan cheese

Directions

1. Pumpkin Purée Note: If you are using a fresh pumpkin or squash, cut it in half, going lengthwise for butternut and similar varieties, and set it cut side down on a lightly oiled baking sheet. Roast at 350º for 30 minutes, or until the flesh is soft. Let it cool, scrape out the flesh with a spoon, and blend it in a food processor until completely smooth.
2. In a large saucepan, combine 3 cups of broth with 3 cups of water and bring it to a boil over high heat. Stir in the orzo, bring the pot back up to a boil, and cook for 9 minutes, until the pasta is al dente. Drain it and put it aside for now.
3. While the orzo cooks, melt the butter in a pan over medium heat and cook the shallots with the sage for 5 minutes. Pour in 3/4 cup of broth and 1/2 cup of milk, then let the mixture gently bubble for about 5 minutes.
4. Stir the pumpkin puree into the simmering liquid until it is well combined. Add the salt, pepper, and the remaining 3/4 cup of broth. Lower the heat and simmer over medium low for 10 to 12 minutes, until the sauce is as thick as you like it.
5. Mix in the Parmesan cheese. Add the orzo, toss everything together, and serve hot.