Roasted Butternut Squash, Kale & Sage Orzo
As seen in my article on @YorkRegion and my Metroland / Torstar Column – RENATA’S TABLE: Roasted butternut squash, kale, sage orzo is an easy, cosy meal
This time of year, Autumn, I crave easy, cozy meals and harvest flavours. This recipe meets the objective!
Simple to make, healthy and nutritious, it’s a great way to create a delicious plant-based meal. Squash and kale are readily available and versatile and butternut squash peels easily.
A superfood, loaded with vitamins, minerals and antioxidants, Butternut Squash is high in fibre and low in calories. It is a rich source of vitamins A, C and E along with calcium, copper, iron and phosphorous.
Kale, one of the most nutrient dense plant foods on the planet, is another superfood. It is an antioxidant, low in calories and is a good source of calcium, copper, manganese, potassium and a rich source of vitamins A, C, B6 and K.
Prep Time: 10 Minutes / Cook Time: 45 minutes – includes roasting time / Makes: 4 generous portions
Ingredients
1 Medium Butternut Squash – washed, peeled, halved, seeded and diced into bite-sized cubes
3 Tablespoons Avocado Oil – alternate: Olive Oil – divided
1 Cooking Onion – diced
5 Cloves Garlic – sliced
10 Fresh Sage Leaves – chopped – alternate: 1 teaspoon ground sage
4-5 Large Stalks Kale – stems removed and chopped
2 Cups Orzo Pasta
½ Cup White Wine – optional
5 Cups Vegetable Bouillon
2 Tablespoons Butter
2/3 Cup Parmesan Reggiano – grated – plus additional for serving
1 Tablespoon Dried Parsley
Generous Pinches of Herbed Seasoned Sea Salt or Plain Sea Salt
Generous Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 425°F.
Prep a baking sheet with parchment paper or a silicon pad.
Place the prepared squash cubes into a medium sized bowl.
Toss with 1 tablespoon of oil, a sprinkle of sea salt and grinds of fresh black pepper.
Spread on the baking sheet, in one layer, and roast for 20 minutes or until soft and browned. A sharp knife should poke in easily.
Turn the oven off and let the squash rest in the oven.
While the squash roasts, in a large skillet, heat the remaining oil over medium heat. Sauté the onions for 2 minutes, add the garlic, sage leaves and kale, sauté for 1 minute.
Add the orzo and stir to coat in the mixture.
If using, add the white wine, stir, reduce by half.
Add the bouillon. Simmer, stirring, until the orzo is cooked al dente – about 10-12 minutes. If it becomes dry, add more bouillon or water – you want it creamy.
Add the roasted squash - gently stir to mix it on.
Add the butter and parmesan cheese - gently stir to mix it in.
Taste and season with additional sea salt and grinds of fresh black pepper.
Serve with a sprinkle of extra parmesan cheese.
Enjoy!
