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If I can be real honest for a minute here, all I really want to talk about is how obsessed I am with Friday Night Lights. Like, emotionally attached to the show and to the point where I can’t peel myself away from the couch and tv. It’s bad. This is why I shouldn’t ever get “into” tv shows because I get so obsessive about them. I know you’re probably sick of me talking about a show that’s been over for two years, but I just can’t get over how good this show is. Rachel and I (yes, not only are we workout buddies, we are also FNL buddies, haha) are on season two and I’m already about to cry thinking that it ends after the fifth season.
Do any of you watch Friday Night Lights? Or have watched it? I’d love to talk to y’all about it cause I just can’t contain myself, lol – please, no spoilers!
It’s getting to that time of year where it’s impossible to get out of bed in the mornings. It’s the, “just one more minute” routine and you just curl back under the warm sheets and fall back asleep again, missing alarm after alarm. It’s also that time of year where you’re teeter-tottering between the heat and the air. Some days, it’ll be blazing hot and humid and you’ll need to switch to the air, and then other days, it’s frigid and you need to switch over to the heat. We haven’t turned on our heat yet but it’s getting to the point where I’m so cold at night that I think we might need to turn it on soon. Part of the reason why we hold out on turning on the heat is because I think a part of us doesn’t really want to believe warm weather is over and cooler weather is here.
Cooler weather doesn’t have to suck though – it just means comforting and hearty dishes that warm you up! This cheesy pumpkin orzo does just that! It’s got a thick, cheesy, and creamy base, and best of all – it’s got pumpkin and sage! It’s comfort in a bowl and you’re going to want more than one bowl – I promise!
Cheesy Pumpkin Orzo
Ingredients
- 4 tablespoon (56 g) unsalted butter
- 4 tablespoon all-purpose flour
- 3 cups (710 ml) vegetable stock
- ½ cup (118 ml) whole milk
- ½ cup (118 ml) water
- ¾ cup (184 g) pumpkin puree, NOT pumpkin pie filling
- 16 ounce (454 g) orzo pasta
- 1 ½ cups (150 g) freshly grated parmesan cheese, plus more for topping
- 1 tablespoon fresh sage, chopped
- ½ teaspoon cayenne pepper, more if you like more heat
- Salt and pepper, to taste
Instructions
- In a large pot, melt butter over medium high heat then whisk in flour and cook for 1 minute, whisking constantly so it doesn’t burn.4 tablespoon (56 g) unsalted butter, 4 tablespoon all-purpose flour
- Pour in the vegetable stock, milk, water, and pumpkin puree. Whisk to incorporate everything and turn heat down to medium and let mixture thicken up, about 7-10 minutes.3 cups (710 ml) vegetable stock, 1/2 cup (118 ml) whole milk, 1/2 cup (118 ml) water, 3/4 cup (184 g) pumpkin puree
- Add the orzo to the pot and stir to incorporate. Cover pot and let orzo cook for 12 minutes, or however long the instructions on the box says.16 ounce (454 g) orzo pasta
- Once the orzo is done, stir in the parmesan cheese, sage, cayenne pepper, salt, and pepper. Stir altogether with a wooden spoon to combine and then cut the heat.1 1/2 cups (150 g) freshly grated parmesan cheese, 1 tablespoon fresh sage, 1/2 teaspoon cayenne pepper, Salt and pepper
- Serve warm with additional parmesan cheese on top.
Love this orzo dish!
Savory pumpkin dishes make me smile. This looks like a big bowl o’ comfort!
I love how the orzo looks so creamy! Great job, Julie!
Cheesy Orzo?! Yes and Yes. Love it Julie!!
this looks heavenly. I’d guess my 2 year old would also love this.
This does look perfect for the chillier nights ahead! It looks so rich and delicious!
Oh my god. I finished it this weekend…. I feel so lost now that I don’t have FNL to watch every moment of the day. Seriously, I was so obsessed…. I had it on in the kitchen while I baked, in the living room while I folded laundry…. and one day I even set my laptop up next to the tub so I could take a bath…. while watching it. I am the saddest person on the planet!
PS your Pumpkin Orzo looks to die for.
Omg, if you’re the saddest person on the planet, then I must be one too. I seriously yell at the tv when an episode ends and I have it up at the gym (and cry) and try to watch some at work during my lunch breaks. I’m going to feel SO LOST when I finish FNL, too. Carrie, what are we going to do?! I hate that shows end :( it makes me want to slow down watching just so I can drag it out but it’s hard to slow down cause every episode is “omg omg omg” haha so you always want to watch the next one!! I’m so glad we can share our FNL obsession together ;)
I’m late to this discussion but I LOVE FNL!!! My husband does too…we’re on our second time watching on Netflix. I keep trying to convince friends to watch this show so we can discuss but alas, I’m one of the only FNL watchers I know…glad to meet you! Can’t wait to make this recipe, either!
I’m still so addicted to FNL!! Haha
I think in the winter we might have to start going to bed dressed to workout so it’s easier to just roll out of bed and go. Right? :) Also… something cheesy and comforting for lunch like this would be perfect!
Orzo is my favorite pasta! Never thought to pair it with pumpkin, how delicious! I used to watch Friday Night Lights faithfully, but somewhere, there story line lost me! Should have stuck with it!
This looks so delicious Julie! I’m going to have to make it for my boys. Liam will love it! And we are totally enjoying the beginnings of the cooler weather. I have the windows opened and have my comfy cardigan on. :D