Recipes
Ingredients
- 2 tablespoon olive oil, divided
- 1 large butternut squash (2 pound)
- salt
- freshly ground black pepper
- 2 shallot, chopped
- 2-3 clove garlic, minced
- 10 leaf fresh sage, divided (or 0.5 teaspoon dried)
- 2.5 cup orzo pasta (500 gram)
- 4 cup vegetable stock
- 1-1.5 cup water
- 1 cup chopped kale (100 gram)
- 0.75 cup freshly grated parmesan (50 gram)
- 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. Also start a timer now so you know when to begin cooking the orzo.
- When the 25-minute timer finishes, 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 .
- Add the vegetable stock (4 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 water (1/2 cup at a time) 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.