Description
A comforting and flavorful dish featuring tender orzo pasta tossed with roasted butternut squash and sautéed kale, finished with aromatic herbs and a hint of parmesan.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 4 cups low-sodium vegetable broth
- 3 cups chopped kale, stems removed
- 1/4 cup grated parmesan cheese (optional)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly golden.
- In a large skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 3 minutes until soft. Stir in the garlic, thyme, and optional red pepper flakes, and cook for 1 minute.
- Add the orzo to the pan and toast for 1-2 minutes, stirring often. Pour in the vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is just tender.
- Stir in the chopped kale and roasted butternut squash. Continue to cook for 2-3 minutes, until the kale is wilted.
- Remove from heat and stir in the parmesan cheese, if using. Taste and adjust seasoning as needed. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg