Crispy Sage and Bacon Pumpkin Orzo

Cook your bacon

Thinly slice bacon, width wise. Place into a medium pot over medium heat and cook down until crispy. Scoop bacon out and place on a paper towel to drain, leaving the bacon drippings in the pot. Drop your sage leaves into the drippings and cook until crisped - about one minute, scoop out and place on paper towel. Drain all but 2 tbsp of drippings from the pan.

Make your orzo

To the same pot with the drippings with the heat still on, add 1 minced shallot, and cook for 1 minute. Add 1/4 tsp nutmeg, then 1 cup orzo and toast for another minute. Add 3/4 cup pumpkin and 2 cups broth and mix well. Bring to a simmer, then reduce to medium-low heat for about 6-8 minutes, until orzo is done and a good amount of the liquid has reduced. Add up to 1/2 cup more broth if it really starts to dry out.

Once orzo is cooked, remove from heat, add 2 tbsp cream cheese, 1/2 cup parmesan, 1 tsp balsamic vinegar and mix well.

Serve topped with bacon and crisped sage, and hot honey.