Preparation
Step 1
Preheat the oven to 180C. Cut the tops off the pumpkins and scoop out the seeds. Put in a large roasting tray, drizzle with olive oil and cover with foil. Bake for 1 hour to 90 minutes, until the pumpkins are completely soft.
Step 2
Remove from the oven and scoop out the soft flesh, leaving a 2cm border of pumpkin skin – be careful not to tear or break the skin. Season the flesh with salt, pepper and the nutmeg and mash until smooth. Keep warm.
Step 3
Set a large saucepan over a medium heat. Melt the butter and add the shallot. Cook for 2-3 minutes then add the garlic and chopped sage. Cook for 2 minutes more.
Step 4
Tip in the orzo, stir to coat, then pour in the hot vegetable stock. Bring to a boil then reduce to a simmer. Cook for 8 minutes, until the orzo has absorbed most of the stock.
Step 5
Mix in the mashed pumpkin and the mascarpone, blue cheese and mozzarella. Divide the orzo among the reserved pumpkin shells and arrange on a large roasting tray.
Step 6
Mix the breadcrumbs, parmesan and pine nuts then scatter on top. Scatter sage leaves on top then drizzle with olive oil. Grill for 5-6 minutes, until the crumble turns golden brown.
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