One-Pot Creamy Butternut Squash Orzo with Kale

Ingredients

• 2 tbsp olive oil or butter

• 1 small onion, diced

• 3 garlic cloves, minced

• 1 cup uncooked orzo

• 2 cups butternut squash, small cubes

• 3 cups vegetable or chicken broth

• 1 cup milk or half-and-half

• ½ cup grated Parmesan cheese

• 1 cup chopped kale (stems removed)

• ½ tsp thyme

• ¼ tsp nutmeg (optional, but amazing with squash)

• Salt & black pepper to taste

• Optional: red pepper flakes, extra Parmesan for garnish

Instructions

1. Sauté aromatics:
   Heat oil or butter in a large pot over medium heat. Add onion and cook 3–4 minutes. Add garlic and sauté 30 seconds.

2. Toast the orzo:
   Add the orzo and stir for 1–2 minutes to lightly toast.

3. Add squash & liquids:
   Stir in the butternut squash, broth, milk, thyme, nutmeg, salt, and pepper.

4. Simmer:
   Bring to a gentle boil, then reduce heat to medium-low.
   Cover and cook 12–15 minutes, stirring occasionally, until the orzo is tender and the squash is soft.

5. Add kale & cheese:
   Stir in chopped kale and Parmesan. Cook 2–3 more minutes until the kale wilts and the sauce is creamy.

6. Finish:
   Taste and adjust salt/pepper. Add red pepper flakes or more Parmesan if you want extra richness.