I like making Creamy Orzo, it’s a easy and scrumptious dish. I made a decision to make a fall model and got here up with this comforting Butternut Squash Orzo.

This dish combines tender orzo pasta with roasted butternut squash. The squash provides a pure sweetness and creamy texture, whereas the orzo gives a hearty base. The dish is seasoned with shallot, garlic, onion, and contemporary herbs. I additionally stir in kale and loads of Parmesan cheese for richness. For additional taste, prime the orzo with garlic rosemary pecans that add a pleasant savory crunch!

This butternut squash orzo might be served as a facet dish or as a foremost course, and is a good dish for fall and winter when squash is in season. I like making it for Thanksgiving as a result of it’s cozy, comforting, and fairly to serve!

Ingredient Notes

• Butternut Squash: You’ll need 1 small butternut squash. Earlier than utilizing, peel, take away the seeds, and lower into 1/2-inch cubes. You need to have about 4 cups. Roast within the oven to carry out the perfect taste.
• Vegetable Broth: I take advantage of vegetable broth to maintain the recipe vegetarian, however you need to use hen broth.
• Kale: Stir in chopped kale on the finish. Should you don’t wish to use kale, spinach will work!
• Parmesan Cheese: Be sure you use freshly grated Parmesan cheese.
• Pecan Topping: I wish to toast pecans with butter, garlic, and rosemary. Give them a tough chop and sprinkle them on prime of the orzo for additional taste and a pleasant crunch! Optionally available, however SO good!

Make Butternut Squash Orzo

• Preheat oven to 400 levels F. Place the squash on a big baking sheet and drizzle with the olive oil. Toss till nicely coated. Season with salt and pepper. Organize the squash in a single layer and roast for 25 to half-hour, till the squash is tender, turning as soon as with a spatula.
• Whereas the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, soften the butter over medium warmth. Add the pecans, garlic, and rosemary, Cook dinner till the pecans are toasted, about 3 to five minutes, stirring typically. Switch to a chopping board. Sprinkle with salt. Roughly chop and put aside.

• Soften the butter in a big pot over medium-high warmth. Add the shallot and sauté for 3 to five minutes or till softened.

• Stir within the garlic, rosemary, thyme, and raw orzo and scale back the warmth to medium low. Cook dinner for two to three minutes, stirring often till some items are barely toasted and brown.

• Pour in 3 cups of broth and produce to a boil. Cut back to a simmer and prepare dinner for 10 to 12 minutes, stirring typically to verify the orzo doesn’t persist with the underside of the pan. The orzo is completed when it’s al dente and many of the broth has been absorbed. If you have to add an additional ½ of broth, you possibly can.

• Stir within the roasted butternut squash, kale, heavy cream, and parmesan cheese. Stir till the kale is wilted and the orzo is creamy. Season with salt and pepper, to style.
• Garnish with the toasted pecans, crushed pink pepper flakes, and further Parmesan cheese, if desired. Serve heat.

Serving Options

Retailer

• Use an Hermetic Container: Let the orzo cool utterly. Switch to an hermetic container. Retailer the pecans in a separate container and carry on the counter.
• Refrigerate: Retailer the orzo within the fridge for as much as 5 days.
• Reheat Gently: When able to eat, reheat it gently on the range or within the microwave. It’s possible you’ll want so as to add a splash of broth to revive creaminess because it reheats.

Extra Butternut Squash Recipes

Pasta

Butternut Squash Orzo

Creamy orzo with roasted butternut squash, kale, parmesan cheese, and garlic rosemary pecans. This cozy and comforting orzo might be served as a facet dish or foremost dish and is ideal for Thanksgiving!

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For the orzo:

• 1 small butternut squash, peeled, seeds eliminated, & lower into ½-inch cubes (about 4 cups)
• 1 tablespoons olive oil
• 2 tablespoons salted butter
• 1 giant shallot, minced
• 3 cloves garlic, minced
• 1 teaspoon contemporary thyme
• 1/2 teaspoon contemporary rosemary
• 1 1/2 cups raw orzo pasta
• 3 to three 1/2 cups vegetable broth
• 2 cups chopped contemporary kale
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Kosher salt and black pepper, to style
• Garnish: crushed pink pepper flakes, freshly grated Parmesan cheese

• Preheat oven to 400 levels F. Place the squash on a big baking sheet and drizzle with the olive oil. Toss till nicely coated. Season with salt and pepper. Organize the squash in a single layer and roast for 25 to half-hour, till the squash is tender, turning as soon as with a spatula.

• Whereas the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, soften the butter over medium warmth. Add the pecans, garlic, and rosemary, Cook dinner till the pecans are toasted, about 3 to five minutes, stirring typically. Switch to a chopping board. Sprinkle with salt. Roughly chop and put aside.

• Soften the butter in a big pot over medium-high warmth. Add the shallot and sauté for 3 to five minutes or till softened.

• Stir within the garlic, rosemary, thyme, and raw orzo and scale back the warmth to medium low. Cook dinner for two to three minutes, stirring often till some items are barely toasted and brown.

• Pour in 3 cups of broth and produce to a boil. Cut back to a simmer and prepare dinner for 10 to 12 minutes, stirring typically to verify the orzo doesn’t persist with the underside of the pan. The orzo is completed when it’s al dente and many of the broth has been absorbed. If you have to add an additional ½ of broth, you possibly can.

• Stir within the roasted butternut squash, kale, heavy cream, and parmesan cheese. Stir till the kale is wilted and the orzo is creamy. Season with salt and pepper, to style.

• Garnish with the toasted pecans, crushed pink pepper flakes, and further Parmesan cheese, if desired. Serve heat.

Energy: 496kcal, Carbohydrates: 50g, Protein: 11g, Fats: 28g, Saturated Fats: 10g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 13g, Ldl cholesterol: 50mg, Sodium: 772mg, Potassium: 678mg, Fiber: 6g, Sugar: 7g, Vitamin A: 14902IU, Vitamin C: 35mg, Calcium: 194mg, Iron: 2mg

Key phrases butternut squash, kale, orzo

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