Description
This creamy roasted butternut squash and kale orzo pasta is a comforting and flavorful dish perfect for a wholesome weeknight dinner. Roasting the squash caramelizes its natural sweetness, while sautéed shallots, garlic, and fresh sage add aromatic depth. The orzo is cooked risotto-style in vegetable stock with kale for a creamy, tender texture, finished with freshly grated Parmesan cheese for a deliciously cheesy finish. Ideal for warming up with a hearty yet vegetable-packed meal.
Ingredients
Units
Scale
Vegetables and Herbs
- 1 large butternut squash, approximately 2 lbs (1 kg), peeled, deseeded, and cut into bite-sized cubes
- 2 shallots, finely chopped
- 2-3 cloves garlic, minced
- 10 fresh sage leaves, divided (or 0.5 tsp dried sage)
- 100 g (1 cup) kale, chopped (cavolo nero recommended)
Dry Ingredients
- 500 g (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
- 50 g (3/4 cup) freshly grated Parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 200°C (400°F). Peel, deseed, and cut the butternut squash into bite-sized cubes. Toss the squash evenly with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes on a shallow baking pan and scatter 4-5 fresh sage leaves over them. Roast in the oven for 45 minutes, until the squash is golden and caramelized.
- Sauté Aromatics: About 20 minutes before the squash finishes roasting, heat the remaining tablespoon of olive oil in a deep pan over low heat. Add the finely chopped shallots, minced garlic, and the remaining sage leaves (minced if fresh or use 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 chopped kale. Bring to a boil, then add the orzo pasta and salt to taste. Reduce the heat slightly to maintain a gentle boil, and cook the orzo, stirring frequently, for about 7-8 minutes until tender but al dente, with a creamy consistency. If the mixture thickens too much, add up to 0.5 cup more vegetable stock or water to loosen it.
- Finish the Dish: Remove the pan from heat once the orzo is cooked. Stir in the freshly grated Parmesan cheese and adjust salt as needed. Serve the orzo topped generously with the roasted butternut squash while warm.
Notes
- Stir the orzo frequently during cooking to avoid sticking and to develop a creamy texture.
- If cavolo nero is unavailable, kale or other sturdy leafy greens like spinach can be used as alternatives.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese alternatives.
- Fresh sage leaves provide the best flavor, but dried sage may be used in smaller quantities.
- Adjust additional vegetable stock liquid as needed to maintain the creamy consistency during cooking.
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
