0 from 3 votes
Butternut Squash Orzo
Creamy orzo with roasted butternut squash, kale, parmesan cheese, and garlic rosemary pecans. This cozy and comforting orzo can be served as a side dish or main dish and is perfect for Thanksgiving!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 496 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the orzo:
- 1 small butternut squash, peeled, seeds removed, & cut into ½-inch cubes (about 4 cups)
- 1 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh Rosemary
- 1 1/2 cups uncooked orzo pasta
- 3 to 3 1/2 cups vegetable broth
- 2 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Garnish: crushed red pepper flakes, freshly grated Parmesan cheese
For the pecans:
- 2 tablespoons butter
- 1 cup pecans
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- Pinch of kosher salt
Instructions
- Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
- While the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, melt the butter over medium heat. Add the pecans, garlic, and rosemary, Cook until the pecans are toasted, about 3 to 5 minutes, stirring often. Transfer to a cutting board. Sprinkle with salt. Roughly chop and set aside.
- Melt the butter in a large pot over medium-high heat. Add the shallot and sauté for 3 to 5 minutes or until softened.
- Stir in the garlic, rosemary, thyme, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.
- Pour in 3 cups of broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed. If you need to add an extra 1/2 of broth, you can.
- Stir in the roasted butternut squash, kale, heavy cream, and parmesan cheese. Stir until the kale is wilted and the orzo is creamy. Season with salt and pepper, to taste.
- Garnish with the toasted pecans, crushed red pepper flakes, and extra Parmesan cheese, if desired. Serve warm.
Cup of Yum
Nutrition Information
Calories
496kcal
(25%)
Carbohydrates
50g
(17%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
50mg
(17%)
Sodium
772mg
(32%)
Potassium
678mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
14902IU
(298%)
Vitamin C
35mg
(39%)
Calcium
194mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 50mg | 17% |
| Sodium | 772mg | 32% |
| Potassium | 678mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 14902IU | 298% |
| Vitamin C | 35mg | 39% |
| Calcium | 194mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.