Description
A hearty, comforting one-pot dish combining fall vegetables, creamy orzo pasta, and protein-rich chickpeas. This easy recipe features sautéed butternut squash, cremini mushrooms, and kale simmered with orzo and vegetable stock, finished with Parmesan cheese and fresh herbs for a delicious and nutritious meal perfect for chilly autumn evenings.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 2 cups cubed butternut squash (½-1 inch cubes)
- 8 ounces cremini mushrooms, chopped
- 2 cups chopped kale
- Kosher salt and pepper, to taste
- ¼ teaspoon freshly grated nutmeg
Pasta & Protein
- 1 cup dry orzo pasta
- 1 (14 oz) can chickpeas, drained and rinsed
Liquids & Toppings
- 2 ½ cups vegetable stock
- â…“ 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 richer flavor, or water in a pinch.
- Adjust seasoning with salt and pepper to taste at multiple steps for best flavor.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Fresh herbs like parsley or thyme add bright flavor – add more if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
