Creamy Butternut Squash Orzo

Name: Creamy Butternut Squash Orzo
Total time: 55 min
Yield: 4 servings
Ingredients: 900 g butternut squash; 15 ml vegetable oil; 6 g salt; 1 tsp black pepper; 0.5 ea yellow onion; 2 ea garlic cloves; 270 g orzo pasta; 710 ml vegetable broth; 0.3 g ground cinnamon; 1 bunch kale; 120 ml heavy cream; 50 g Parmesan cheese

Recipe from Budget Bytes · original post · full recipe on budgetbytes.com

An easy one-pot dinner with tender browned squash, kale, Parmesan and orzo that simmers until thick and creamy.

Serves 4 55 minKid-friendly

VegetarianPastaOne pan

Ingredients

butternut squash — peeled, seeded and diced900 g
vegetable oil15 ml
salt — 1 tsp; divided6 g
black pepper — divided1 tsp
yellow onion — diced0.5 ea
garlic cloves — minced2 ea
orzo pasta270 g
vegetable broth710 ml
ground cinnamon — 0.13 tsp0.3 g
kale — stems removed and chopped1 bunch
heavy cream120 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 120 ml oat cream instead of heavy cream
- 15 g nutritional yeast instead of Parmesan cheese
Stir the oat cream in with the kale exactly as the cream was, and scatter the nutritional yeast over the bowls instead of Parmesan; timings are unchanged.
Gluten-free
Creamy Butternut Squash Gluten-Free Orzo
- 270 g gluten-free orzo instead of orzo pasta
Gluten-free orzo can cook a few minutes faster and drinks more liquid, so start checking at 7 minutes and add a splash more broth if it tightens.
Dairy-free
- 120 ml oat cream instead of heavy cream
- 15 g nutritional yeast instead of Parmesan cheese
Stir the oat cream in with the kale exactly as the cream was, and scatter the nutritional yeast over the bowls instead of Parmesan; timings are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

butternut squash · 900 g
vegetable oil · 15 ml
salt · 6 g
black pepper · 1 tsp
yellow onion · 0.5 items
garlic cloves · 2 items
orzo pasta · 270 g
vegetable broth · 710 ml
ground cinnamon · 0.3 g
kale · 1 bunch
heavy cream · 120 ml
Parmesan cheese · 50 g

Method

Peel the butternut squash, cut off the ends, and cut it in half where the neck meets the bulbous base. Halve the base lengthwise, scoop out the seeds, then cut the neck and base into small cubes.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the squash in an even layer and cook for about 15 minutes, stirring every 5 minutes, until tender and browned on several sides.
Add the onion, garlic, 1/2 tsp of the salt and 1/2 tsp of the pepper. Sauté for about 3 minutes until the onion has softened.
Add the orzo, vegetable broth and the remaining salt and pepper. Stir to combine.
Bring to a boil, then reduce to a medium simmer. Cook for 10 minutes, stirring constantly to help break down the squash and orzo so it turns thick and creamy.
Add the cinnamon, chopped kale and heavy cream. Stir until the kale has wilted, about 2 to 3 minutes.
Divide into bowls, sprinkle with the Parmesan and serve.