Go Back

Creamy Butternut Squash Orzo with Kale

A cozy, creamy one-pot orzo dish made with roasted butternut squash, tender kale, and parmesan for a comforting vegetarian meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Orzo Base
  • 1 medium butternut squash, cubed
  • 1.5 cups orzo pasta
  • 3 cups vegetable broth
  • 1 cup kale, chopped
  • 1 onion, diced small
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 0.5 cup heavy cream or coconut milk
  • 0.5 cup parmesan cheese grated
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.25 tsp nutmeg

Equipment

  • Large skillet or pot
  • Wooden spoon
  • Knife and cutting board
  • Immersion blender (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat and sauté onion until soft.
  2. Add garlic and cook briefly until fragrant.
  3. Stir in butternut squash and seasonings, coating evenly.
  4. Pour in vegetable broth and simmer until squash is tender.
  5. Mash or blend part of the squash mixture to create a creamy base.
  6. Stir in orzo and cook until tender, stirring frequently.
  7. Add kale and cook until wilted.
  8. Mix in cream and parmesan until smooth and creamy.
  9. Serve warm with optional garnishes.

Notes

Stir frequently to prevent orzo from sticking. Adjust broth for desired creaminess.