Description
A comforting and hearty one-pot meal featuring tender fall vegetables, creamy orzo, and protein-rich chickpeas. This easy-to-make dish combines butternut squash, mushrooms, and kale with fragrant garlic and Parmesan cheese for a perfect weeknight dinner that’s both nutritious and satisfying.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 cups cubed butternut squash (1/2-1 inch cubes)
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- Kosher salt and pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
Grains and Protein
- 1 cup dry orzo pasta
- 1 (14 oz) can chickpeas, drained and rinsed
Liquids and Toppings
- 2 1/2 cups vegetable stock
- 1/3 cup finely grated Parmesan cheese
- Fresh herbs (such as parsley), for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic with a pinch of salt and pepper. Cook until the onions become translucent and fragrant.
- Cook Butternut Squash: Stir in the cubed butternut squash along with another pinch of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the squash begins to soften.
- Add Mushrooms: Add chopped cremini mushrooms to the pot and cook for an additional 5 minutes, until the mushrooms soften and release their moisture.
- Wilt Kale and Season: Stir in the chopped kale and cook for a few more minutes until wilted. Add freshly grated nutmeg and taste, adding more salt and pepper if needed.
- Add Orzo and Chickpeas: Stir in the dry orzo pasta followed by the drained and rinsed chickpeas, combining everything evenly.
- Simmer with Stock: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover the pot. Let it cook for about 15 minutes, or until the orzo has absorbed most of the stock and is tender. If the orzo is not fully cooked, continue simmering for a few minutes more with the lid on.
- Adjust Consistency: If the mixture appears too wet but the orzo is cooked, remove the lid and cook for 5 additional minutes, stirring frequently, to evaporate excess liquid.
- Finish with Cheese and Herbs: Remove from heat and stir in the finely grated Parmesan cheese. Sprinkle fresh herbs like parsley on top before serving.
Notes
- Use vegetable stock for a vegetarian version; chicken stock can be used for a non-vegetarian option.
- Adjust seasoning with salt, pepper, and nutmeg to your taste.
- Try swapping kale for spinach or Swiss chard if preferred.
- To make this dish vegan, omit the Parmesan cheese or use a vegan cheese substitute.
- Make sure to stir occasionally to prevent sticking or burning on the bottom during simmering.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 8mg
