CREAMY ORZO PASTA WITH ROASTED BUTTERNUT SQUASH
This creamy orzo pasta with roasted butternut squash, kale, fresh sage and Parmesan cheese is a delicious and nutritious dinner option.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/400F. Peel, de-seed and cut butternut squash into bite-sized cubes, season with salt, pepper and 1 tbsp of olive oil or low calorie spray. Arrange on a shallow pan, scatter 4-5 sage leaves throughout and roast at 200C/400F for 45 minutes or until golden.
- 20 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan and saute chopped shallots, garlic and remaining minced sage leaves over low heat for 2-3 minutes.
- Add vegetables stock, salt and kale, bring to a boil, add orzo and cook according to package instructions for approximately 7-8 minutes until tender but al dente. Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. If the mixture looks too thick add 1/2 cup of vegetable stock or water to maintain creamy, risotto like consistency. Take off the heat and stir in Parmesan cheese, salt to taste and top with roasted butternut squash.
Nutrition Facts : Calories 429 kcal, Carbohydrate 83 g, Protein 16 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 541 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
CHICKEN WITH CREAMY BUTTERNUT SQUASH ORZO
Chicken breast with a delicious orzo butternut squash side dish. Ready in 45 minutes to save even more time, buy prepped butternut squash.
Provided by tnap65
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.
- Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.
- Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.
- While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.
- While orzo is cooking grate parmesan (1 cup) mince three tablespoons chives and squeeze 1 teaspoon lemon juice.
- Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken.
Nutrition Facts : Calories 544.5, Fat 18.8, SaturatedFat 8.6, Cholesterol 74.2, Sodium 1001.6, Carbohydrate 62.6, Fiber 7, Sugar 7.5, Protein 33.9
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
ORZO WITH CARAMELIZED BUTTERNUT SQUASH AND BACON
When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook orzo according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer., Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 533mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
BUTTERNUT ORZO RISOTTO
This creamy dish resembles traditional rice risotto, only it's quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 420mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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