Creamy Orzo Pasta with Roasted Butternut Squash

From Julia Frey of Vikalinka

INGREDIENTS:

2 tbsp olive oil, divided

1 butternut squash Large, approximately

2 lbs

salt and pepper to taste

2 shallots

2-3 cloves garlic

10 leaves sage

2.5 cups orzo

5 cups vegetable stock plus 0.5 cups if needed

1 cup kale

3

/4 cup freshly grated Parmesan cheese

Preheat oven to 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 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 vegetable 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 ½ 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.