Maple Butternut Squash With Creamy Orzo Recipe
Prep Time:
20 minutes
Cook Time:
47 minutes
Servings:
4 Servings
Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4 cups)
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons salted butter
  • 1 cup pecans
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons salted butter
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary
  • 1 ½ cups uncooked orzo
  • 3 cups vegetable broth
  • ½ cup heavy cream
  • 1 tablespoon white miso paste
  • 2 cups stemmed and chopped kale
  • ½ cup grated parmesan cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the squash cubes with the olive oil, maple syrup, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  4. Spread the squash out in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until fork-tender and caramelized at the edges.
  5. While the squash roasts, melt the butter for the pecans in a small skillet over medium heat.
  6. Add the pecans, garlic, and rosemary and cook, stirring often, until the pecans smell toasty and darken slightly, 3 to 5 minutes. Let cool for 10 minutes.
  7. Transfer the pecans to a cutting board and roughly chop. Set aside.
  8. Make the creamy orzo: In a large (5-quart) pot, melt the butter over medium-high heat.
  9. Add the shallot and cook until soft and translucent, 3 to 5 minutes.
  10. Stir in the garlic, thyme, rosemary, and orzo. Reduce the heat to medium-low and cook, stirring often, until some of the orzo turns golden, 2 to 3 minutes.
  11. Pour in the broth and bring to a boil.
  12. Reduce the heat to medium-low and cook, stirring often, until the orzo is al dente and most of the broth is absorbed, 10 to 12 minutes.
  13. In a small bowl, whisk the miso into the cream until smooth.
  14. Stir the roasted squash, kale, miso cream, and parmesan into the orzo and cook until the kale wilts and the sauce turns creamy, about 2 minutes.
  15. Remove from the heat and stir in the lemon zest, lemon juice, and the remaining salt and pepper.
  16. Top the squash and orzo with the toasted pecans before serving.