I absolutely love how this Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe brings so much autumn warmth right to your plate. It s got this rich, velvety texture from the creamy orzo combined with the natural sweetness of roasted butternut squash and the earthy bite of kale. Whenever the weather starts to cool down, this dish feels like a big, cozy hug in a bowl.
When I first tried this recipe, I was blown away by how the flavors balanced so perfectly – the nutty parmesan cutting through the sweetness and the subtle sage aroma that ties it all together. It s a fantastic weeknight meal but also impressive enough to serve when friends come over. You ll find that it s not only delicious but surprisingly easy to make, perfect for any home cook!
Why You’ll Love This Recipe
- Comfort Food with a Twist: Roasting the butternut squash brings out a natural sweetness that pairs beautifully with creamy orzo.
- Healthy and Flavorful: Kale adds vibrant color and nutrition without overpowering the delicate flavors.
- Simple Ingredients, Big Impact: You don t need fancy pantry items to create something this satisfying and elegant.
- Perfect for Any Occasion: Whether it s a cozy family dinner or a small gathering, it always impresses without stress.
Ingredients You’ll Need
This Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe relies on fresh, wholesome ingredients that complement each other so beautifully. When you shop, try to pick a squash that s firm and evenly colored, with fresh kale that s crisp and deep green for the best flavor and texture.
- Butternut squash: Choose a medium to large squash that s firm with no soft spots for sweet, roast-worthy cubes.
- Olive oil: Quality extra virgin olive oil will add a lovely richness during roasting and sautéing.
- Shallots: They bring a subtle sweetness and depth without overpowering the dish.
- Garlic cloves: Fresh garlic amps up the flavor and aromas perfectly.
- Sage leaves: Fresh if possible, or dried works fine-sage adds a warm, earthy note that s so comforting.
- Orzo pasta: This tiny, rice-shaped pasta cooks quickly and absorbs all the flavor so wonderfully.
- Vegetable stock: Homemade or store-bought, it s crucial for cooking the orzo and building that creamy consistency.
- Kale: I love using cavolo nero for its tender texture and deep flavor; just make sure to chop it fine.
- Parmesan cheese: Freshly grated is a game-changer here, melting into creamy perfection.
Variations
I love making this recipe as it is, but sometimes I like to switch things up based on what s in season or what my family s craving. Feel free to adapt it-this dish is surprisingly versatile and forgiving!
- Add Protein: When I m craving a bit more substance, I ve thrown in cooked Italian sausage or grilled chicken, which pairs really well without losing that cozy vibe.
- Make it Vegan: Simply swap the Parmesan for a plant-based cheese or nutritional yeast-I ve done this for vegan friends and it was a hit!
- Seasonal Greens: Don t have kale? Spinach or Swiss chard work beautifully as alternatives, just adjust timing since they cook quickly.
- Spice it Up: If you like a little heat, a pinch of chili flakes stirred in during the sauté step adds a welcoming kick.
How to Make Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
Step 1: Roast the Butternut Squash to Perfection
Start by preheating your oven to 200°C (400°F). Peel, de-seed, and cut the butternut squash into bite-sized cubes-this helps them roast evenly and caramelize beautifully. Toss with a tablespoon of olive oil, salt, and pepper, then spread them out in a single layer on a baking tray. Scatter fresh sage leaves (about 4-5) among the cubes for a fragrant pop of flavor as they roast. Roast for about 45 minutes, turning halfway through, until golden brown and tender. I ve found that roasting releases the squash s natural sugars, and you ll notice a rich, almost honey-like sweetness that makes this dish truly special.
Step 2: Prepare the Flavor Base
About 20 minutes before your squash is done, heat the remaining tablespoon of olive oil in a large, deep pan over low heat. Add finely chopped shallots, minced garlic, and the remaining sage leaves (minced if fresh). Sauté gently for 2-3 minutes until fragrant and soft but not browned. This slow cooking brings out the sweetness from the shallots and garlic, laying a beautiful foundation for the creamy orzo.
Step 3: Cook the Orzo and Kale in Stock
Pour in 1 liter of vegetable stock and bring it to a boil. Season lightly with salt, then add the chopped kale and let it wilt for a minute. Stir in the orzo pasta and reduce the heat to a gentle simmer. Cook according to package instructions-usually about 7-8 minutes-stirring often to release the orzo s starch, which is essential for that risotto-like creamy texture. If it looks too thick or starts sticking to the pan, add an extra ½ cup of stock or water. Don t rush this part; stirring regularly ensures the creaminess you re aiming for.
Step 4: Finish with Cheese and Roasted Squash
Once the orzo is tender but still has a slight bite, remove the pan from heat. Stir in the freshly grated Parmesan cheese until it melts smoothly into the mixture. Taste and adjust salt if needed. Finally, gently fold the warm roasted butternut squash cubes on top-letting them stay intact adds a delightful texture contrast. I always feel like this finishing touch brings the whole dish together in both flavor and presentation.
Pro Tips for Making Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
- Roast Evenly: Cut butternut squash pieces to roughly the same size so they cook uniformly-no one likes crunchy cubes!
- Stir the Orzo Gently: Constant, gentle stirring releases starch and prevents sticking; it s the secret to that creamy risotto-like finish.
- Use Fresh Parmesan: Freshly grated cheese melts better and brings a stronger flavor than pre-grated options, trust me on this.
- Don t Overcook the Kale: Add it late in the cooking process to keep its vibrant color and some bite – mushy kale is no fun!
How to Serve Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
Garnishes
I usually top this pasta with a sprinkle of extra Parmesan and a few fresh sage leaves lightly fried in butter or oil. The crispy sage adds a fragrant crunch that s absolutely addictive. Sometimes I crack fresh black pepper over the top, which gives it a little kick and really wakes up the flavors.
Side Dishes
For sides, I love serving a crisp green salad with lemon vinaigrette to balance the richness of the pasta. Garlic bread or a rustic baguette always works perfectly to scoop up any leftover creamy orzo on the plate.
Creative Ways to Present
For a dinner party, I like to serve this pasta in shallow bowls topped with a drizzle of good olive oil and a few toasted pumpkin seeds for crunch and festive flair. It also looks gorgeous in individual ramekins baked briefly under a broiler for a cheesy, golden top that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I typically store any leftovers in an airtight container in the fridge. This Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe reheats wonderfully, making it great for next-day lunches or quick dinners.
Freezing
I ve frozen leftovers a couple of times by portioning them into freezer-safe containers. When thawed slowly in the fridge overnight, it holds up well-just reheat gently on the stove with a splash of broth or water to bring back its creamy texture.
Reheating
To reheat, I prefer warming it on the stove over medium-low heat, stirring often and adding a little vegetable stock or water if it starts to dry out. This keeps the orzo nice and creamy without getting gummy or mushy.
FAQs
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Can I use other types of pasta instead of orzo?
Absolutely! Though orzo is ideal for that creamy, risotto-like texture, small pasta shapes like acini di pepe or small shells can work. Just be sure to adjust the cooking time accordingly to ensure the pasta stays tender but not mushy.
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Is this recipe suitable for vegans?
Yes, you can make it vegan by substituting the Parmesan cheese with vegan cheese alternatives or nutritional yeast. Also, confirm that your vegetable stock is vegan-friendly. The dish will still be creamy and flavorful without dairy.
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Can I prepare this recipe ahead of time?
Yes! You can roast the butternut squash a day in advance and even make the orzo mixture. Store components separately and combine just before serving for best texture and flavor.
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How do I prevent the orzo from sticking together?
Frequent stirring while cooking and adding stock or water as needed helps keep the orzo loose and creamy. This releases starch gradually and prevents sticking, similar to making risotto.
Final Thoughts
This Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe is one of those dishes that makes you feel like you re treating yourself without any fuss. I love how it combines simple ingredients into something rich, comforting, and packed with flavor-plus it s really approachable for cooks of all skill levels. I hope you’ll give it a try soon and enjoy the cozy, creamy goodness as much as my family and I do. You won t regret having this recipe in your regular rotation!
Print
Creamy Roasted Butternut Squash and Kale Orzo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Orzo Pasta with Roasted Butternut Squash is a comforting and flavorful dish that combines tender orzo cooked in vegetable stock with sweet, caramelized butternut squash. Enhanced with sautéed shallots, garlic, fresh sage, kale, and Parmesan cheese, this recipe delivers a rich, risotto-like texture perfect for a hearty vegetarian meal.
Ingredients
Vegetables and Herbs
- 1 butternut squash, large, approximately 2 lbs (1 kg), peeled, deseeded, and cut into bite-sized cubes
- 2 shallots, finely chopped
- 2-3 cloves garlic, minced
- 10 leaves fresh sage, divided (or 0.5 tsp dried sage)
- 100g (1 cup) kale, chopped (cavolo nero recommended)
Dry Ingredients
- 500g (2.5 cups) orzo pasta
Liquids and Oils
- 1 litre + 250 ml (5 cups + 0.5 cup) vegetable stock
- 2 tbsp olive oil, divided
Dairy
- 50g (3/4 cup) freshly grated Parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Squash: Preheat the oven to 200°C (400°F). Peel, deseed, and cut the butternut squash into bite-sized cubes. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a shallow baking pan and scatter 4-5 fresh sage leaves over the squash. Roast in the oven for 45 minutes, or until the squash is golden and caramelized.
- Sauté Aromatics: About 20 minutes before the squash is finished roasting, heat the remaining 1 tablespoon olive oil in a deep pan over low heat. Add the chopped shallots, minced garlic, and the remaining sage leaves (minced if fresh or dried). Sauté gently for 2-3 minutes until fragrant and softened without browning.
- Cook Orzo: Pour 1 litre of vegetable stock into the pan with the aromatics and kale. Bring the mixture to a boil. Add the orzo pasta and salt to taste, then reduce the heat slightly to maintain a gentle boil. Cook the orzo according to package instructions for about 7-8 minutes, stirring frequently to prevent sticking and to encourage a creamy, risotto-like consistency. If the mixture becomes too thick during cooking, add up to 0.5 cup more vegetable stock or water to loosen it.
- Finish the Dish: Once the orzo is tender but still al dente, remove the pan from heat. Stir in the freshly grated Parmesan cheese and adjust salt to taste. Plate the orzo and top generously with the roasted butternut squash. Serve warm.
Notes
- Ensure to stir the orzo frequently during cooking to avoid sticking and create a creamy texture.
- If you cannot find cavolo nero, kale or other sturdy leafy greens like spinach can be used as a substitute.
- For a vegan option, substitute Parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Use fresh sage leaves if possible for more pronounced flavor; dried sage can be used but in smaller quantity.
- Adding extra vegetable stock helps maintain the creamy consistency, so adjust liquid as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 12 mg
