Ingredients
Scale
- 2 tbsp olive oil, divided
- 1 large butternut squash (approximately 2 lbs/1 kg)
- Salt and pepper to taste
- 2 shallots, chopped
- 2–3 cloves garlic, minced
- 10 fresh sage leaves, divided or 0.5 tsp dried sage
- 2 ½ cups (500g) orzo pasta
- 5 cups (1 liter + 250ml) vegetable stock, plus extra if needed
- 1 cup (100g) chopped kale (cavolo nero recommended)
- ¾ cup (50g) freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, de-seed, and cube the butternut squash; season with salt, pepper, and 1 tbsp olive oil.
- Arrange the squash on a baking sheet and roast for 45 minutes until golden and tender.
- Heat 1 tbsp olive oil in a pan, sauté shallots and garlic for 2-3 minutes.
- Add vegetable stock, bring to a boil, then stir in orzo and cook for 7-8 minutes.
- Adjust consistency with additional stock if needed.
- Stir in Parmesan, then top with roasted squash and sage before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Stir the orzo frequently to prevent clumping.
For richness, add a dollop of cream or splash of white wine.
Always taste and adjust seasoning while cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven Roasting & Stovetop
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg