Step 1: Prepare the Pumpkins

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. Cut the Tops Off the Pumpkins:

Using a sharp knife, carefully cut the tops off the small pumpkins, just like you would when making a jack-o’-lantern. Set the tops aside as you’ll use them later for presentation.

3. Scoop Out the Seeds:

Scoop out the seeds and stringy pulp from the inside of the pumpkins using a spoon. You can save the seeds for roasting later if desired.

4. Grease the Pumpkins:

Lightly grease the insides of the pumpkins with butter or olive oil. This helps keep the flesh moist and enhances the flavor while roasting.

Step 2: Roast the Pumpkins

Place the hollowed pumpkins (with their tops set aside) upside down on the prepared baking sheet. Roast the pumpkins in the preheated oven for 25-30 minutes, or until they are just tender but not falling apart. You want the pumpkins to hold their shape when stuffed.

While the pumpkins are roasting, you can prepare the filling.

Step 3: Cook the Orzo

1. Boil the Orzo:

Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package instructions (usually about 8-10 minutes), until al dente.

2. Drain the Orzo:

Once the orzo is cooked, drain it and set it aside while you prepare the rest of the filling.

Step 4: Prepare the Kale Filling

1. Sauté the Onion and Garlic:

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds to 1 minute, until fragrant.

2. Add the Kale:

Add the chopped kale to the skillet and cook for 2-3 minutes, stirring occasionally, until the kale wilts down and becomes tender.

3. Add the Broth and Cream:

Pour in the vegetable broth and heavy cream. Stir to combine, and let the mixture simmer for 2-3 minutes until it thickens slightly.

4. Mix in the Orzo and Cheese:

Remove the skillet from the heat. Stir in the cooked orzo, shredded mozzarella cheese, grated Parmesan cheese, dried thyme, and nutmeg. Mix until everything is well combined and the cheese has melted into the creamy sauce.

5. Season to Taste:

Taste the mixture and season with salt and pepper to your liking. You can also add a pinch of chili flakes for a bit of heat if desired.

Step 5: Stuff the Pumpkins

Once the pumpkins have finished roasting, remove them from the oven and carefully turn them right-side up. Spoon the cheesy orzo and kale filling into each pumpkin, filling them generously.

Step 6: Bake the Stuffed Pumpkins

Place the tops of the pumpkins back on and return them to the oven. Bake the stuffed pumpkins for an additional 15-20 minutes, or until the filling is bubbly and the pumpkins are tender.

Step 7: Garnish and Serve

1. Garnish with Fresh Parsley:

Once the pumpkins are done baking, remove them from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness.

2. Serve Hot:

Serve the stuffed pumpkins hot, either as individual servings or sliced in half for sharing. The pumpkin flesh is soft and sweet, and can be eaten along with the cheesy orzo filling.

Step 8: Enjoy Your Cheesy Orzo and Kale Stuffed Pumpkins

These stuffed pumpkins are best served immediately, while the filling is still warm and gooey. They make a beautiful presentation at the table and are perfect for fall dinners, holiday gatherings, or as a show-stopping main dish for Halloween.