Description
This Creamy Orzo Pasta with Roasted Butternut Squash is a comforting and flavorful vegetarian dish perfect for fall. Roasted butternut squash adds a natural sweetness and tender texture, complemented by sautéed shallots, garlic, and sage. The orzo is cooked risotto-style in vegetable stock with kale for added nutrition, then finished with Parmesan cheese for a rich, creamy finish.
Ingredients
Units
Scale
Butternut Squash
- 1 butternut squash large, approximately 2 lbs (1 kg), peeled, de-seeded, and cut into bite-sized cubes
- 1 tbsp olive oil (for roasting)
- Salt and pepper to taste
- 4–5 fresh sage leaves
Sauté Base
- 1 tbsp olive oil
- 2 shallots, chopped
- 2–3 cloves garlic, minced
- 5–6 fresh sage leaves, minced or 0.5 tsp dried sage
Pasta and Additional Ingredients
- 500g (2.5 cups) orzo pasta
- 1 litre + 250ml (5 cups + 0.5 cup) vegetable stock, divided
- 100g (3/4 cup) kale, chopped (cavolo nero recommended)
- 50g (1 cup) Parmesan cheese, freshly grated
- Salt to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tbsp olive oil, salt, pepper, and scatter the sage leaves evenly. Arrange the squash on a shallow baking pan and roast in the preheated oven for 45 minutes or until golden and tender.
- Sauté Aromatics: About 20 minutes before the squash finishes roasting, heat 1 tbsp olive oil in a deep pan over low heat. Add the chopped shallots, minced garlic, and remaining minced sage leaves. Sauté gently for 2-3 minutes until fragrant and softened.
- Cook Orzo: Add 1 litre of vegetable stock, chopped kale, and salt to the pan with the aromatics. Bring to a boil. Stir in the orzo and cook for 7-8 minutes according to package instructions until the orzo is tender but still al dente. Stir frequently throughout to release starch and prevent sticking. If the mixture becomes too thick, add the remaining 0.5 cup vegetable stock to maintain a creamy, risotto-like consistency.
- Finish the Dish: Remove the pan from heat and stir in the grated Parmesan cheese. Adjust the salt to taste. Serve the creamy orzo topped with the roasted butternut squash cubes.
Notes
- Use fresh sage leaves if possible for the best flavor, but dried sage is a suitable substitute.
- Feel free to substitute cavolo nero with other hearty greens or spinach.
- If you prefer a vegan option, omit the Parmesan or use a vegan cheese alternative.
- Keep stirring the orzo frequently while cooking to ensure it develops a creamy texture without sticking.
- This dish can be served as a main vegetarian meal or a side dish alongside your choice of protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
