Recipes Plan

Creamy Roasted Butternut Squash Orzo

Creamy Roasted Butternut Squash Orzo

Prep 15 min + Cook 70 min
•
Noonarbys
Servings
6
(Original: 6)

Ingredients

Ingredients

  • 2 tablespoon divided olive oil
  • 1 large, about 2 pounds butternut squash
  • kosher salt
  • freshly ground black pepper
  • 2 shallot, chopped
  • 2-3 clove garlic, minced
  • 10 leaf divided (or 1/2 teaspoon dried sage) fresh sage
  • 2.5 cup orzo pasta (or 500 gram orzo pasta)
  • 5 cup plus 1/2 cup if needed vegetable stock
  • 1 cup chopped kale (or 100 gram kale)
  • 0.75 cup freshly grated parmesan (or 50 gram parmesan)

Instructions

  1. Preheat oven to 200°C/400°F. Peel, de-seed, and cut the butternut squash (1) into bite-sized cubes. Season with salt, black pepper, and olive oil (1 tablespoon). Arrange on a shallow baking pan, scatter fresh sage leaves (4-5) throughout, and roast at 200°C/400°F for or until golden.
  2. before the squash is done, heat the remaining olive oil (1 tablespoon) in a deep pan and sauté the chopped shallots (2), garlic (2-3 cloves), and remaining minced fresh sage leaves (5-6) over low heat for .
  3. Add the vegetable stock (5 cups), a pinch of salt, and chopped kale (1 cup). Bring to a boil, then add the orzo pasta (2 1/2 cups). Cook according to package instructions for approximately until tender but al dente. Stir the orzo throughout the cooking process to release starch and prevent it from sticking to the bottom of the pan. If the mixture looks too thick, add extra vegetable stock (1/2 cup) or water to maintain a creamy, risotto-like consistency. Remove from the heat, stir in the Parmesan (3/4 cup), season with salt to taste, and top with the roasted butternut squash.
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