This creamy orzo pasta with roasted butternut squash, kale, fresh sage, and Parmesan cheese is a comforting and nutritious meal that perfectly combines sweet and savory flavors. The creamy orzo is infused with vegetable stock and mixed with roasted butternut squash, tender kale, and earthy sage, making this dish a complete meal that’s sure to satisfy your taste buds. With just the right amount of creaminess and a balance of flavors, it’s an ideal dinner option for busy weeknights or when you’re looking to indulge in a healthy, hearty dish.
Why You’ll Love This Recipe
This dish is the epitome of comfort food with a healthy twist. The roasted butternut squash adds a subtle sweetness, which pairs beautifully with the creamy texture of the orzo. The kale adds a nutrient-packed crunch, while fresh sage and Parmesan cheese bring rich flavors that elevate the entire dish. It’s a great option for both vegetarian and non-vegetarian meals, and it’s perfect for anyone who loves a satisfying, wholesome dinner. Plus, it’s easy to make and ready in just over an hour, making it a convenient go-to for any occasion.
Ingredients (Serves 6)
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2 tbsp olive oil, divided
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1 large butternut squash (approximately 2 lbs / 1 kg)
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Salt and pepper to taste
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2 shallots, chopped
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2-3 cloves garlic, minced
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10 fresh sage leaves (or 0.5 tsp dried sage)
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500g / 2.5 cups orzo pasta
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1 liter + 250ml / 5 cups vegetable stock, plus 0.5 cup if needed
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100g / 1 cup kale, chopped (cavolo nero works well)
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50g / 3/4 cup freshly grated Parmesan cheese
Directions
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Roast the Butternut Squash
Preheat your oven to 200°C (400°F). Peel, de-seed, and cut the butternut squash into bite-sized cubes. Season with salt, pepper, and 1 tbsp olive oil (or use low-calorie spray). Arrange the cubes on a shallow baking pan and scatter 4-5 sage leaves throughout. Roast in the oven for 45 minutes, or until golden brown and tender. -
Prepare the Orzo Pasta
About 20 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan over medium heat. Add the chopped shallots, garlic, and remaining minced sage leaves. Sauté for 2-3 minutes until the shallots soften and become fragrant. -
Cook the Orzo
Add the vegetable stock, salt, and chopped kale to the pan, and bring to a boil. Once boiling, add the orzo pasta and cook according to the package instructions, about 7-8 minutes, until tender but still al dente. Stir the orzo occasionally to release the starch and avoid sticking. If the mixture becomes too thick, add 1/2 cup of vegetable stock or water to achieve a creamy, risotto-like consistency. -
Finish the Dish
Once the orzo is cooked, remove from the heat and stir in the freshly grated Parmesan cheese. Adjust the seasoning with salt to taste. Top the creamy orzo with the roasted butternut squash and serve hot.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Nutrition (Per Serving)
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Calories: 429 kcal
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Carbohydrates: 83g
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Protein: 16g
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Fat: 4g
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Saturated Fat: 2g
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Cholesterol: 6mg
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Sodium: 541mg
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Potassium: 835mg
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Fiber: 6g
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Sugar: 6g
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Vitamin A: 17802 IU
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Vitamin C: 53mg
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Calcium: 219mg
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Iron: 3mg
Notes
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For a richer flavor, use Parmesan cheese for the best creamy texture.
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Adjust the consistency: If the orzo becomes too thick, you can add more vegetable stock or water to make the dish creamier.
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Make it vegan: Omit the Parmesan cheese or use a plant-based alternative to make this dish vegan-friendly.
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Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of vegetable stock or water to retain the creamy texture.
Conclusion
This Creamy Orzo Pasta with Roasted Butternut Squash is a perfect blend of sweet, savory, and creamy textures, making it an ideal dish for a cozy dinner or meal prep. The roasted squash and earthy sage combine to make each bite flavorful and satisfying, while the creamy orzo brings everything together beautifully. Whether you’re preparing a weeknight meal or a special gathering, this recipe is sure to impress. Enjoy it on its own or as a side to a protein, and delight in the comforting goodness of this wholesome dish!
PrintCreamy Orzo Pasta with Roasted Butternut
This Creamy Orzo Pasta with Roasted Butternut Squash combines tender, roasted squash with creamy orzo pasta, earthy sage, kale, and Parmesan cheese for a comforting, nutritious meal. Perfect for cozy dinners or meal prep, this dish offers a beautiful balance of sweet, savory, and creamy flavors, making it a delicious vegetarian option that’s easy to prepare and packed with healthy ingredients.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian, Mediterranean
Ingredients
For the Roasted Butternut Squash:
2 tbsp olive oil, divided
1 large butternut squash (approximately 2 lbs / 1 kg)
Salt and pepper to taste
4-5 fresh sage leaves (or 0.5 tsp dried sage)
For the Pesto Orzo Pasta:
2 shallots, chopped
2-3 cloves garlic, minced
10 fresh sage leaves (or 0.5 tsp dried sage)
500g / 2.5 cups orzo pasta
1 liter + 250ml / 5 cups vegetable stock (plus 0.5 cup if needed)
100g / 1 cup kale, chopped (cavolo nero works well)
50g / 3/4 cup freshly grated Parmesan cheese
Instructions
- Roast the Butternut Squash:
Preheat your oven to 200°C (400°F). Peel, de-seed, and cut the butternut squash into bite-sized cubes. Season with salt, pepper, and 1 tbsp olive oil. Arrange the cubes on a shallow baking pan and scatter 4-5 sage leaves throughout. Roast for 45 minutes, or until golden brown and tender. - Prepare the Orzo Pasta:
About 20 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan over medium heat. Add the chopped shallots, garlic, and the remaining minced sage. Sauté for 2-3 minutes until the shallots soften and become fragrant. - Cook the Orzo:
Add vegetable stock, salt, and chopped kale to the pan, and bring to a boil. Once boiling, add the orzo pasta and cook according to package instructions (about 7-8 minutes) until tender but still al dente. Stir occasionally to release the starch and avoid sticking. If the mixture becomes too thick, add 1/2 cup of vegetable stock or water for a creamier texture. - Finish the Dish:
Once the orzo is cooked, remove from heat and stir in freshly grated Parmesan cheese. Adjust seasoning with salt to taste. Top with roasted butternut squash and serve hot.
Notes
- For a Richer Flavor: Use Parmesan cheese for the best creamy texture.
- Adjust the Consistency: If the orzo becomes too thick, add more vegetable stock or water for a creamier dish.
- Make It Vegan: Omit the Parmesan cheese or use a plant-based alternative for a vegan-friendly version.
- Add More Veggies: You can add additional vegetables like spinach or zucchini for more nutrients and flavor.
