Roasted Butternut Squash Kale Orzo
Serves 45 mins prep40 mins cook
With toasted breadcrumbs, parmesan and garlic, this roasted butternut squash kale orzo is an easy fall-winter vegetarian dinner recipe.
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What you need
Instructions
0 Preheat the oven to 400 degrees F. 5 On a sheet pan, toss the squash with 1 tablespoon olive oil, Italian seasonings, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them in a single layer across the pan. 6 Roast the squash for 25-30 minutes until it is lightly browned on the edges and tender in the middle. 1 Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer. 2 Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Continue cooking for 30 seconds until fragrant. 7 Add the kale and lemon juice and sauté until the kale has wilted, about 2-3 minutes. 3 Stir the orzo, roasted squash, parmesan and parsley into the kale and allow a couple minutes to combine everything and for it to warm. 4 Garnish with additional cheese and herbs when you serve it.View original recipe