Butternut Squash Orzo with Kale

This butternut squash and kale orzo is a delicious, easy, weeknight meal! The orzo soaks up all the flavor of the roasted squash for a creamy, delicious pasta dish!

Course Main Course, Side, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 473kcal

Author Kyleigh Sage

Equipment

large nonstick pan

Ingredients

Roasted Butternut Squash

1 medium butternut squash
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Orzo

2 tablespoons unsalted butter
1 large shallot diced
3 cloves garlic minced
1 ½ cups orzo
2 teaspoons fresh sage
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon nutmeg
½ cup white cooking wine optional
3 cups vegetable stock
2 cups fresh kale packed
1 cup parmesan cheese
lemon juice optional

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the butternut squash in half and discard the seeds. Drizzle with olive oil, salt, and pepper and place cut side down on your baking sheet.
Bake the squash for 40-50 minutes or until soft. Remove from the oven and let cool slightly. Then scoop the flesh out of the skin and mash well with a fork. Then set aside.
In a large skillet or cast iron, melt the butter over medium-high heat. Add in the shallot and garlic and cook for about 5 minutes, until soft and aromatic.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Stir in the fresh sage, nutmeg, salt, pepper, and vegetable broth. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
Then stir in the mashed butternut squash, parmesan cheese, and fresh kale. Let cook for 3-5 minutes until the orzo is creamy and the kale is soft. Taste and season with more salt and pepper if needed. If desired, add a squeeze of lemon juice for some brightness.
Garnish the butternut squash and kale orzo with an extra sprinkle of parmesan and enjoy!

Notes

Storage: This butternut squash orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

Reheating: The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or some heavy cream to add more moisture.

Nutrition