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Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 71 reviews
  • Author: Julia
  • 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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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