Description
This comforting and creamy Butternut Squash Orzo features tender roasted butternut squash, sautéed kale, and Parmesan cheese, topped with crunchy garlic rosemary pecans. Perfect as a side or main dish, this recipe brings cozy autumn flavors ideal for any time you want a hearty, flavorful meal.
Ingredients
For the Orzo:
- 1 small butternut squash, peeled, seeds removed, and cut into ½-inch cubes (about 4 cups)
- 1 tablespoon olive oil
- 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
For the Pecans:
- 2 tablespoons butter
- 1 cup pecans
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- Pinch of kosher salt
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper until well coated. Spread in a single layer and roast for 25 to 30 minutes, turning once halfway through, until the squash is tender and slightly caramelized.
- Toast the Rosemary Garlic Pecans: While the squash roasts, melt butter in a small skillet over medium heat. Add pecans, minced garlic, and rosemary. Cook for 3 to 5 minutes, stirring frequently, until pecans are golden and fragrant. Transfer to a cutting board, sprinkle with salt, roughly chop, and set aside for garnish.
- Sauté Shallots: In a large pot, melt butter over medium-high heat. Add minced shallot and sauté for 3 to 5 minutes until softened and translucent.
- Toast Orzo and Aromatics: Stir in minced garlic, rosemary, thyme, and the uncooked orzo pasta. Reduce heat to medium-low and cook for 2 to 3 minutes, stirring frequently, until the orzo is slightly toasted and golden brown.
- Add Broth and Cook Orzo: Pour in 3 cups of vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, stirring often to prevent sticking. The orzo should be al dente and most liquid absorbed. Add up to an additional ½ cup broth if needed.
- Combine Ingredients: Stir in the roasted butternut squash, chopped kale, heavy cream, and Parmesan cheese. Cook while stirring until kale wilts and the mixture becomes creamy. Season with salt and pepper to taste.
- Serve and Garnish: Plate the orzo warm. Garnish with the toasted rosemary garlic pecans, crushed red pepper flakes, and extra freshly grated Parmesan cheese. Serve immediately to enjoy the comforting flavors.
Notes
- Roasting the butternut squash brings out the natural sweetness and adds a lovely caramelized flavor.
- If you prefer, substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a gluten-free option, use gluten-free orzo or substitute with quinoa or rice pasta.
- The garlic rosemary pecans add a crunchy texture contrast—don’t skip them!
- Make sure to stir frequently while cooking the orzo to prevent it from sticking to the pot.
- This dish can be served as a hearty side or a satisfying vegetarian main course.
