Creamy Squash Orzo Recipes

CREAMY ORZO PASTA WITH ROASTED BUTTERNUT SQUASH

Creamy Orzo Pasta with Roasted Butternut Squash image

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

Number Of Ingredients 10

Ingredients

2 tsbp olive oil, divided
1 butternut squash (Large, approximately 2 lbs)
salt and pepper to taste
2 shallots
2-3 cloves garlic
10 leaves sage, divided or 0.5 tsp dried sage
500g/2.5 cups orzo
1 litre +250ml/5 cups vegetable stock plus 0.5 cup if needed
100g/1cup kale, chopped (I used cavolo nero)
50g/3/4 cup freshly grated Parmesan cheese

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

CREAMY SQUASH ORZO

Creamy Squash Orzo image

Make and share this Creamy Squash Orzo recipe from Food.com.

Provided by Be Nutritious

Categories One Dish Meal

Time 50m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups dry orzo pasta
1 small spaghetti squash (any winter squash will be fine but spaghetti is my favorite)
4 ounces plain Greek yogurt
1/2 cup of raw almonds
4 garlic cloves
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon parsley

Steps:

Cook orzo pasta according to package instructions.
Preheat the oven to 400 degrees F, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 minute. Wrap garlic gloves in greased aluminum foil and bake on a rack together with squash.
Take out squash and garlic from the oven and let them cool. When cold enough to handle scoop out the seeds from the squash and throw them away. Using fork take out the inside of the squash into a bowl.
Add squash into a food processor. Cut off the stems from each garlic clove and squeeze out of its skin into a food processor. Combine with Greek yogurt, almonds, salt and pepper and process until smooth.
In a pot mix with orzo, parsley and add more salt or pepper if necessary. Heat slightly and serve.
Tip: I tried making this dish with other type of pasta, I think elbows and it did not work that well. I mean it worked great when it was eaten right away but when I left a portion for the next day it became a bit lumpy and elbows became somehow overcooked so if you want to make more for the next day do not combine all the sauce with pasta at once, leave some separate for the next day and combine just before eating. Plus I think it just looks and tastes better with orzo but you can experiment with other types of pasta. When combined with elbows it becomes healthier version of mac & cheese. Also it might be good to substitute almonds for parmesan.

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