Description
This creamy roasted butternut squash and kale orzo pasta is a comforting and flavorful dish combining the sweetness of caramelized squash with tender kale and a Parmesan-infused creamy orzo. Roasting the squash enhances its natural sweetness while the sautéed aromatics and fresh sage add fragrant depth. The orzo is cooked gently in vegetable stock to achieve a luscious, risotto-like texture, making for a hearty yet elegant vegetarian meal perfect for cozy dinners.
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 evenly on a shallow baking pan and scatter 4-5 fresh sage leaves over the squash. Roast for 45 minutes until the squash is golden and caramelized.
- Sauté Aromatics: About 20 minutes before the squash finishes roasting, heat the remaining 1 tablespoon olive oil in a deep pan over low heat. Add chopped shallots, minced garlic, and the remaining sage leaves (finely chopped 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 to a boil. Add the orzo and salt to taste, then reduce heat slightly to maintain a gentle boil. Cook, stirring frequently, for 7-8 minutes until orzo is tender but al dente and the mixture is creamy. If too thick, add up to 0.5 cup more vegetable stock to loosen.
- Finish the Dish: Remove the pan from heat. Stir in freshly grated Parmesan cheese and adjust salt as needed. Serve the creamy orzo topped generously with the roasted butternut squash. Serve warm.
Notes
- Stir orzo frequently while cooking to prevent sticking and to help create the creamy texture.
- If cavolo nero is unavailable, substitute with kale or other sturdy greens like spinach.
- For a vegan version, replace Parmesan with nutritional yeast or a vegan cheese alternative.
- Use fresh sage if possible for better flavor; reduce amount if using dried sage.
- Adjust liquid by adding extra vegetable stock as needed to maintain creaminess.
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