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Creamy Orzo Pasta with Roasted Butternut Squash

Creamy Orzo Pasta with Roasted Butternut Squash

A delightful and comforting Creamy Orzo Pasta with Roasted Butternut Squash dish perfect for autumn.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Comfort Dinners
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Squash
  • 1 medium Butternut Squash peeled, de-seeded, and cubed
  • 2 tablespoons Olive Oil for roasting
  • to taste Salt
  • to taste Pepper
For the Pasta
  • 1 cup Orzo Pasta
  • 4 cups Vegetable Stock adjust for desired creaminess
For the Sauté
  • 2 medium Shallots chopped
  • 2 cloves Garlic minced
  • 6 leaves Fresh Sage or dried as backup
For the Finish
  • 1 cup Kale cavolo nero recommended
  • 1 cup Parmesan Cheese freshly grated

Equipment

  • Oven
  • Large Pan
  • Baking sheet

Method
 

Steps
  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash by peeling, de-seeding, and cubing it. Season with salt, pepper, and 1 tbsp of olive oil.
  3. Arrange the seasoned squash on a baking sheet and roast for 45 minutes until golden and tender.
  4. Heat 1 tbsp of olive oil in a large pan, sauté chopped shallots and minced garlic for 2-3 minutes.
  5. Add vegetable stock to the pan and bring to a boil. Stir in orzo pasta and cook for 7-8 minutes until al dente.
  6. Adjust the consistency of the orzo with additional vegetable stock if needed.
  7. Stir in freshly grated Parmesan cheese, then top with roasted butternut squash and fresh sage.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For extra creaminess, gradually add more vegetable stock while cooking the orzo.

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