Name: Butternut Squash Orzo with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, peeled and cubed (about 3 cups); 2 tablespoons olive oil, divided; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1 1/2 cups orzo pasta; 4 cups low-sodium vegetable broth; 3 cups chopped kale, stems removed; 1/4 cup grated parmesan cheese (optional); 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional)

Hey y’all! If you’re craving something hearty and flavorful yet wholesome, this Butternut Squash Orzo with Kale is about to become one of your favorite go-to dinners. Creamy, comforting, and bursting with sweet roasted squash, tender kale, and toothsome orzo, this dish is perfect for everything from cozy weeknight meals to elegant dinner parties. You won’t believe how easy it is to make, and the leftovers are next-level. Let’s get cooking!

Why You’ll Love This Butternut Squash Orzo with Kale

Perfectly creamy without any heavy cream—it’s light yet satisfying!
Loaded with vibrant flavors from sweet roasted butternut squash and earthy kale.
Quick and easy to prepare, making it ideal for busy weeknights.
Great as a hearty vegetarian main or a flavorful side dish.
Leftovers taste amazing, making meal prep a breeze!

Butternut Squash Orzo with Kale Ingredients

1 small butternut squash (about 1.5 lbs), peeled and diced
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups orzo pasta
3 1/2 cups vegetable broth
1/2 teaspoon dried thyme
3 cups chopped kale (stems removed)
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
Zest and juice of 1 lemon

How to Make Butternut Squash Orzo with Kale

Step 1: Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 18-22 minutes, flipping halfway, until fork-tender and caramelized.

Step 2: Cook the Orzo

In a large skillet or Dutch oven over medium heat, add remaining 1 tablespoon olive oil.
Add onion with a pinch of salt; cook for 3-4 minutes until softened. Add minced garlic and orzo. Sauté for 2 minutes until orzo is lightly toasted.

Step 3: Simmer and Add Kale

Pour in the vegetable broth and dried thyme. Bring to a gentle boil, then reduce heat to simmer, stirring occasionally. Cook for 9-11 minutes, until orzo is al dente and most liquid is absorbed.
Add chopped kale and stir to wilt, about 2-3 minutes.

Step 4: Combine and Serve

Stir roasted butternut squash, Parmesan, lemon zest, and lemon juice into the orzo mixture. Adjust salt and pepper to taste.
Serve hot, with extra cheese or a squeeze of lemon if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Notes for Butternut Squash Orzo with Kale

Dice the butternut squash into small, uniform pieces for even roasting and quicker cooking.
Try using this simple technique to peel butternut squash safely.
Substitute baby spinach for kale if you prefer a milder green.

Variations for Butternut Squash Orzo with Kale

Add Protein: Stir in sautéed mushrooms or cooked chickpeas.
Vegan Version: Use nutritional yeast instead of Parmesan and check your broth is vegan.
Spicy Kick: Add a pinch of red chili flakes when sautéing the onion and garlic.

Required Equipment for Butternut Squash Orzo with Kale

Large skillet or Dutch oven
Baking sheet
Parchment paper
Cutting board and sharp knife
Wooden spoon or spatula

Storage Instructions for Butternut Squash Orzo with Kale

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
Not recommended for freezing, as the orzo may become mushy.

Serving Suggestions and Pairings for Butternut Squash Orzo with Kale

Pair with crisp green salads or roasted chicken for a complete meal.
Enjoy as a stand-alone vegetarian entrée with crusty bread.
For extra elegance, top with toasted pine nuts or crumbled feta.

Pro Tips for Perfect Butternut Squash Orzo with Kale

Toast the orzo for a nutty flavor and lovely texture—don’t skip this step!
Use high-quality vegetable broth for a rich, savory base (see the best store-bought broths).
Don’t overcook the orzo; stir frequently and test for doneness at the 9-minute mark (learn more about cooking orzo).

FAQ for Butternut Squash Orzo with Kale

Can I use frozen butternut squash?: Yes! Thaw and pat dry before roasting; adjust roasting time as needed.
Can I make Butternut Squash Orzo with Kale vegan?: Absolutely—just swap Parmesan for nutritional yeast and ensure your broth is vegan-friendly.
What can I use instead of kale?: Baby spinach, Swiss chard, or even arugula are fantastic substitutions in this recipe.