Creamy Butternut Squash Orzo

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Prep Time 15

Cook Time 40

Total Time 55

Servings 4 servings

Calories 520

A comforting and flavorful dish combining roasted butternut squash, tender orzo, and fresh greens in a creamy Parmesan sauce, topped with toasted pecans.

Ingredients

Vegetables and Herbs

1 small butternut squash, peeled and diced into half-inch pieces (roughly 4 cups)
1 tablespoon olive oil
2 tablespoons salted butter
1 large shallot, finely diced
3 garlic cloves garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1 1/2 cups uncooked orzo pasta
3 to 3 1/2 cups warm vegetable broth
2 cups fresh kale, stems removed and chopped
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
to taste Kosher salt and freshly ground black pepper
2 tablespoons butter
1 cup pecan halves
2 garlic cloves minced garlic
1 teaspoon fresh rosemary, finely chopped
Pinch kosher salt
for sprinkling Red pepper flakes
for grating Extra Parmesan cheese

Instructions

Preheat oven to 400°F. Roast diced butternut squash with olive oil, salt, and pepper for 25-30 minutes until tender and caramelized.
While roasting, melt 2 tbsp butter in a skillet, cook pecans, garlic, and rosemary for 3-5 minutes, then chop and set aside.
In a large pot, melt remaining butter, cook shallot until translucent, then add garlic, herbs, and orzo. Toast for 2-3 minutes.
Pour in 3 cups vegetable broth, bring to a boil, then simmer 10-12 minutes until orzo is tender and broth absorbed. Add more broth if needed.
Stir in roasted squash, kale, cream, and Parmesan. Cook until kale wilts and mixture is creamy. Top with pecans, red pepper flakes, and extra Parmesan.

Notes

Roasting the squash enhances its sweetness, and toasting the pecans adds a delightful crunch.

Calories: 520kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: butternut squash