Description
A creamy and comforting Butternut Squash Orzo recipe that combines roasted butternut squash, tender orzo pasta, fresh kale, and a savory blend of herbs and garlic. This dish is finished with toasted rosemary garlic pecans for added texture and flavor, making it a perfect fall or winter meal that’s both hearty and wholesome.
Ingredients
Roasted Butternut Squash
- 1 small butternut squash, peeled, seeds removed, and cut into ½-inch cubes (about 4 cups)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
Toasted Rosemary Garlic Pecans
- 2 tablespoons butter
- 1 cup pecans
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- Pinch of kosher salt
Orzo and Sauce
- 2 tablespoons salted butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- 1 ½ cups uncooked orzo pasta
- 3 to 3 ½ cups vegetable broth
- 2 cups chopped fresh kale
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Garnish: crushed red pepper flakes, freshly grated Parmesan cheese
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Place the cubed butternut squash on a large baking sheet, drizzle with olive oil, and toss to coat evenly. Season with kosher salt and black pepper. Arrange the squash in a single layer and roast for 25 to 30 minutes, flipping once with a spatula, until tender and lightly caramelized.
- Prepare Toasted Rosemary Garlic Pecans: While the squash is roasting, melt butter in a small skillet over medium heat. Add the pecans, minced garlic, and rosemary. Cook, stirring frequently, until the pecans are toasted and fragrant, about 3 to 5 minutes. Transfer to a cutting board, sprinkle with a pinch of kosher salt, roughly chop, and set aside for garnish.
- Sauté Aromatics: In a large pot, melt butter over medium-high heat. Add the minced shallot and sauté for 3 to 5 minutes until softened and translucent.
- Add Garlic, Herbs, and Orzo: Stir in minced garlic, fresh rosemary, thyme, and uncooked orzo pasta. Reduce the heat to medium-low and cook for 2 to 3 minutes, stirring frequently, until some orzo pieces are slightly toasted and browned.
- Cook Orzo in Broth: Pour in 3 cups of vegetable broth and bring to a boil. Reduce heat to a simmer and cook, stirring often, for 10 to 12 minutes until the orzo is al dente and most broth is absorbed. Add up to an additional ½ cup broth if necessary to finish cooking orzo.
- Combine with Roasted Squash and Kale: Stir in the roasted butternut squash, chopped kale, heavy cream, and grated Parmesan cheese. Cook, stirring, until the kale wilts and the mixture is creamy. Season with kosher salt and freshly ground black pepper to taste.
- Serve and Garnish: Spoon the orzo into serving bowls. Garnish with the toasted rosemary garlic pecans, crushed red pepper flakes, and additional freshly grated Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- Make sure to stir frequently while cooking the orzo to prevent sticking to the bottom of the pot.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a nut-free version, omit the pecans and garnish with toasted breadcrumbs or seeds.
- If you prefer a dairy-free version, use vegan butter, coconut cream, and dairy-free Parmesan alternatives.
- To save time, you can roast the squash and prepare the pecans in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: American
