Creamy Butternut Squash Orzo (Print Version)
# Ingredients:
→ Main Dish Components
01 -
1 small butternut squash, peeled and diced into half-inch pieces (roughly 4 cups)
02 -
1 tablespoon olive oil
03 -
2 tablespoons salted butter
04 -
1 large shallot, finely diced
05 -
3 garlic cloves, minced
06 -
1 teaspoon fresh thyme leaves
07 -
1/2 teaspoon fresh rosemary, chopped
08 -
1 1/2 cups orzo pasta, uncooked
09 -
3 to 3 1/2 cups warm vegetable broth
10 -
2 cups fresh kale, stems removed and chopped
11 -
1/2 cup heavy cream
12 -
1/2 cup freshly grated Parmesan cheese
13 -
Kosher salt and freshly ground black pepper to taste
→ Garlic Rosemary Pecans
14 -
2 tablespoons butter
15 -
1 cup pecan halves
16 -
2 garlic cloves, minced
17 -
1 teaspoon fresh rosemary, finely chopped
18 -
Pinch of kosher salt
→ For Serving
19 -
Red pepper flakes for sprinkling
20 -
Extra Parmesan cheese for grating on top
# Instructions:
01 -
Heat your oven to 400°F. Spread the diced butternut squash on a large baking sheet and drizzle with olive oil. Toss everything together until the squash is well coated, then season generously with salt and pepper. Spread the pieces in a single layer and roast for 25-30 minutes, flipping once halfway through, until the squash is tender and lightly caramelized.
02 -
While the squash roasts, melt 2 tablespoons of butter in a small skillet over medium heat. Add the pecans, minced garlic, and chopped rosemary. Cook for 3-5 minutes, stirring frequently, until the pecans smell fragrant and turn golden. Transfer to a cutting board, sprinkle with salt, and roughly chop. Set aside for later.
03 -
In a large, heavy-bottomed pot, melt the remaining butter over medium-high heat. Add the diced shallot and cook for 3-5 minutes until it becomes soft and translucent, stirring occasionally.
04 -
Add the minced garlic, rosemary, thyme, and uncooked orzo to the pot. Lower the heat to medium-low and cook for 2-3 minutes, stirring constantly, until some of the orzo pieces turn lightly golden and smell nutty.
05 -
Pour in 3 cups of the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a gentle simmer and cook for 10-12 minutes, stirring frequently to prevent sticking. The orzo is ready when it's tender but still has a slight bite, and most of the broth has been absorbed. Add the extra half cup of broth if needed.
06 -
Fold in the roasted butternut squash, chopped kale, heavy cream, and Parmesan cheese. Stir gently until the kale wilts and everything becomes creamy and well combined. Taste and adjust seasoning with salt and pepper. Serve immediately, topped with the toasted pecans, a sprinkle of red pepper flakes, and extra Parmesan if desired.
# Notes:
01 -
This hearty dish works beautifully as either a satisfying side dish or a complete vegetarian main course
02 -
Perfect comfort food for fall and winter gatherings, especially Thanksgiving dinner
03 -
The orzo is cooked risotto-style, which creates an incredibly creamy texture without needing tons of cheese
04 -
Make sure to stir frequently while cooking the orzo to prevent it from sticking to the bottom of the pan