Creamy 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.
