Roasted Butternut Squash Kale Orzo

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Roasted Butternut Squash Kale Orzo

With toasted breadcrumbs, parmesan and garlic, this roasted butternut squash kale orzo is an easy fall-winter vegetarian dinner recipe.

Prep Time5

Cook Time40

Total Time45

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For butternut squash

1 medium butternut squash (about 2-1/2 pounds), peeled and diced 1/2-inch
1 tablespoon olive oil
1/2 teaspoon Italian seasonings
PInch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For orzo

1 cup orzo
3 tablespoons olive oil
1/4 cup panko breadcrumbs
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups chopped kale leaves
1 lemon, juice
1/4 cup grated parmesan plus more for serving
1/4 cup chopped toasted walnuts
2 tablespoons chopped parsley plus more for serving

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the squash with 1 tablespoon olive oil, Italian seasonings, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them in a single layer across the pan.
Roast the squash for 25-30 minutes until it is lightly browned on the edges and tender in the middle.
Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking for 30 seconds until fragrant.
Add the kale and lemon juice and sauté until the kale has wilted, about 2-3 minutes.
Stir the orzo, roasted squash, parmesan and parsley into the kale and allow a couple minutes to combine everything and for it to warm.
Garnish with additional cheese and herbs when you serve it.

Notes

If you want the recipe to be vegan, then leave out the parmesan or use a plant-based, dairy-free version instead. You can finish the dish with nutritional yeast.

Store leftover orzo in an airtight container in the refrigerator up to 3 days. Warm it in the microwave. The breadcrumbs will lose their crunch and the pasta will soften. Or eat it cold as a pasta salad by adding baby arugula or spinach and a little vinaigrette.

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