Creamy Orzo Pasta With Roasted Butternut Squash Recipes
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
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