I absolutely love this Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe because it feels like a cozy hug on a plate. The roasted butternut squash caramelizes to a sweet depth while the kale adds just the right amount of earthiness, all tied together with that luscious creamy orzo that you’ll want to eat by the spoonful. It’s perfect for those chilly evenings when you want comfort food that feels special but isn’t complicated.
When I first tried this recipe, I was amazed at how the simple ingredients come together with such a rich flavor and texture. You’ll find that roasting the squash and stirring the orzo frequently truly makes a difference, creating a silky, risotto-like dish without the fuss. Plus, it’s a fantastic way to sneak in some greens that the whole family actually enjoys.
Why You’ll Love This Recipe
- Comforting and Creamy: The orzo cooked in veggie stock creates a luscious, risotto-like texture without the extra effort.
- Roasted Flavor Boost: Roasting the butternut squash caramelizes the natural sugars, adding a depth of flavor you’ll crave.
- Healthy and Nourishing: With nutrient-packed kale and fresh herbs, this dish is as wholesome as it is delicious.
- Versatile and Easy to Customize: You can tweak ingredients for vegan diets or swap greens based on what you have.
Ingredients You’ll Need
All the ingredients in this Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe work together like a dream: sweet roasted squash, hearty kale, aromatic sage, and creamy parmesan tie it all together for a balanced, satisfying dish. Fresh produce and quality stock really take this recipe to the next level.
- Butternut squash: Choose a firm, blemish-free squash for sweeter, richer flavor.
- Shallots: These gentle onions bring a subtle sweetness that complements the garlic and sage.
- Garlic: Freshly minced for an aromatic base—don’t skip this!
- Fresh sage leaves: They add a warm, earthy note that pairs beautifully with roasted squash.
- Kale (cavolo nero recommended): Sturdy greens that hold up well to cooking and add great texture.
- Orzo pasta: I love orzo here because it mimics risotto but cooks faster.
- Vegetable stock: Using a good-quality stock is key to soulful flavor and creamy consistency.
- Olive oil: Divided to roast squash and sauté aromatics with rich depth.
- Parmesan cheese: Freshly grated for that salty, creamy finish.
- Salt and pepper: To season perfectly—taste as you go!
Variations
I love shaking up this recipe depending on the season or what’s in my fridge. It’s such a flexible dish that you can tweak easily to suit your tastes—don’t be afraid to get creative!
- Vegan version: I swap Parmesan for nutritional yeast or vegan parmesan—still creamy and full of flavor, my family can’t tell the difference.
- Different greens: If you can’t find cavolo nero, baby spinach or Swiss chard make great substitutes and cook quickly.
- Added protein: Sometimes I stir in cooked chickpeas or sautéed mushrooms for a heartier meal.
- Spice it up: A pinch of chili flakes or smoked paprika can add a welcome kick without overpowering the squash’s sweetness.
How to Make Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
Step 1: Roast the butternut squash to golden perfection
Preheat your oven to 200°C (400°F). Peel and deseed the squash, then chop it into bite-sized cubes—about an inch so they roast evenly. Toss the cubes with half the olive oil, salt, and pepper, then scatter 4-5 fresh sage leaves over the top. Spread everything out evenly on a baking tray; crowding the squash will steam it instead of roasting. Pop it in the oven for about 45 minutes, stirring halfway through until it’s beautifully caramelized and tender. This roasting step adds a sweet, nutty depth you just can’t skip.
Step 2: Gently sauté aromatics for flavor foundation
About 20 minutes before your squash is done, heat the remaining tablespoon of olive oil in a deep pan over low heat. Add your chopped shallots, minced garlic, and the rest of your sage leaves (minced if fresh). Cook gently for 2-3 minutes, stirring often—watch carefully that they soften but don’t brown. This step releases those fragrant flavors that transform the dish from good to wow.
Step 3: Cook the orzo with kale and stock for creamy goodness
Pour 1 litre of vegetable stock into the pan with your aromatics and kale, then bring it to a boil. Add the orzo pasta along with a pinch of salt, then reduce the heat slightly to keep a gentle boil going. Stir frequently; this is the key I discovered to achieving a risotto-like creaminess and preventing the orzo from sticking. It usually cooks in about 7-8 minutes. If it gets too thick before the orzo is done, splash in up to ½ cup of extra stock or water—you want it soft but still saucy.
Step 4: Combine, finish with Parmesan, and serve
Once the orzo is tender but has a slight bite, take the pan off the heat. Stir in freshly grated Parmesan cheese and adjust seasoning with salt and pepper. Spoon the orzo into bowls or onto plates, then pile on the golden roasted butternut squash. Serve it right away for a warm, creamy comfort meal that’s bursting with fall flavors.
Pro Tips for Making Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
- Don’t skip the sage: Fresh sage adds a woodsy aroma that enhances the sweetness of the squash—mince it finely when sautéing for best flavor.
- Stir frequently: I learned that frequent stirring while cooking orzo prevents clumping and helps release the starches for creamy results.
- Adjust liquid as needed: Keep extra veggie stock handy; adding a splash keeps the texture silky without drying out.
- Don’t overcrowd the roasting pan: Give every squash cube space to caramelize evenly; otherwise, it will steam and lose that beautiful golden color.
How to Serve Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
Garnishes
I usually finish this dish with an extra sprinkle of Parmesan and a few torn fresh sage leaves right before serving. Sometimes a drizzle of good-quality olive oil or a light dusting of cracked black pepper lifts the flavors even more. For a bit of brightness, a squeeze of lemon juice can also work wonders.
Side Dishes
This recipe shines as a main, but I love pairing it with a crisp green salad or some garlicky roasted Brussels sprouts. It also goes beautifully with a simple crusty bread to soak up every last bit of that creamy sauce.
Creative Ways to Present
For a cozy dinner party, I like serving this creamy roasted butternut squash and kale orzo pasta recipe in individual shallow bowls with a sprig of sage on top for a rustic, inviting look. For a fun twist, I’ve also baked it briefly in small gratin dishes with a golden parmesan crust—it’s always a crowd-pleaser that way.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 3 days. I make sure to cool it down before refrigerating, then when ready to eat, I add a splash of vegetable stock or water while reheating to revive that creamy texture.
Freezing
I’ve frozen this recipe before by portioning it into freezer-safe containers. While it’s not as creamy after thawing, gently reheating with some extra stock helps bring it back to life. Just avoid freezing the roasted squash separately if you want the best texture.
Reheating
To reheat, I warm it gently in a pan over low heat, stirring often and adding a splash of vegetable stock to loosen things up. This prevents it from drying out and keeps that rich creaminess intact.
FAQs
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Can I use other types of pasta instead of orzo?
While orzo is ideal here because it mimics the small, creamy texture of risotto rice, you can use other small pasta shapes such as acini di pepe or tiny shells. Just keep in mind that cooking times and the creaminess might vary slightly.
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What can I substitute if I don’t have fresh sage?
If you don’t have fresh sage on hand, dried sage is a fine substitute, but use about half the amount since it’s more concentrated. Thyme or rosemary can also add lovely aromatic notes if you want something a bit different.
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Is this recipe vegan-friendly?
Yes! Just swap out the Parmesan cheese for nutritional yeast or a vegan cheese alternative, and use a plant-based vegetable stock. You’ll still have a rich, creamy texture and plenty of flavor.
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How do I keep the orzo from sticking?
Stirring frequently while the orzo cooks is key to prevent it from sticking and helps release the natural starches that give the dish a creamy texture. Also, ensure you have enough liquid throughout the cooking process and add extra stock if it starts getting too thick.
Final Thoughts
This Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe has become one of my go-to dishes for a reason—it’s simple, wholesome, and hits that perfect balance of creamy, sweet, and savory with every bite. I hope you’ll give it a try and enjoy it as much as my family and I do. Trust me, once you taste those golden cubes of squash paired with tender kale and cheesy orzo, you’ll be hooked!
PrintCreamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy roasted butternut squash and kale orzo pasta combines tender, caramelized squash with hearty kale and a rich Parmesan-infused orzo for a comforting, flavorful vegetarian dish perfect for any season.
Ingredients
Vegetables and Herbs
- 1 butternut squash, large, approximately 2 lbs (1 kg), peeled, deseeded, and cut into bite-sized cubes
- 2 shallots, finely chopped
- 2-3 cloves garlic, minced
- 10 leaves fresh sage, divided (or 0.5 tsp dried sage)
- 100g (1 cup) kale, chopped (cavolo nero recommended)
Dry Ingredients
- 500g (2.5 cups) orzo pasta
Liquids and Oils
- 1 litre + 250 ml (5 cups + 0.5 cup) vegetable stock
- 2 tbsp olive oil, divided
Dairy
- 50g (3/4 cup) freshly grated Parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Squash: Preheat the oven to 200°C (400°F). Peel, deseed, and cut the butternut squash into bite-sized cubes. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a shallow baking pan and scatter 4-5 fresh sage leaves over the squash. Roast in the oven for 45 minutes, or until the squash is golden and caramelized.
- Sauté Aromatics: About 20 minutes before the squash is finished roasting, heat the remaining 1 tablespoon olive oil in a deep pan over low heat. Add the chopped shallots, minced garlic, and the remaining sage leaves (minced if fresh or dried). Sauté gently for 2-3 minutes until fragrant and softened without browning.
- Cook Orzo: Pour 1 litre of vegetable stock into the pan with the aromatics and kale. Bring the mixture to a boil. Add the orzo pasta and salt to taste, then reduce the heat slightly to maintain a gentle boil. Cook the orzo according to package instructions for about 7-8 minutes, stirring frequently to prevent sticking and to encourage a creamy, risotto-like consistency. If the mixture becomes too thick during cooking, add up to 0.5 cup more vegetable stock or water to loosen it.
- Finish the Dish: Once the orzo is tender but still al dente, remove the pan from heat. Stir in the freshly grated Parmesan cheese and adjust salt to taste. Plate the orzo and top generously with the roasted butternut squash. Serve warm.
Notes
- Ensure to stir the orzo frequently during cooking to avoid sticking and create a creamy texture.
- If you cannot find cavolo nero, kale or other sturdy leafy greens like spinach can be used as a substitute.
- For a vegan option, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Use fresh sage leaves if possible for more pronounced flavor; dried sage can be used but in smaller quantity.
- Adding extra vegetable stock helps maintain the creamy consistency, so adjust liquid as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 12 mg