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
Units
Scale
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
