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One-Pot Butternut Squash Chickpea Orzo

One-Pot Butternut Squash Chickpea Orzo

Entrees

Course

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Occasion

Healthy Comfort Foods

Cook Time

45 minutes

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Ingredients

Servings:

1 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 small yellow onion diced
3 cloves garlic minced
1 medium butternut squash peeled and cut into 1/2-inch cubes (about 3 1/2-4 cups cubed)
1 1/2 cups dry orzo
1 (15 oz) can chickpeas drained and rinsed
4 cups vegetable broth
1 tsp dried sage
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
1/2 cup grated Parmesan plus more for serving
2 cups chopped lacinato kale stems removed
1 tbsp lemon juice
1/4 cup fresh sage thinly sliced, for serving

Instructions

Heat olive oil and butter in a large Dutch oven or pot over medium heat. Add onion and cook for 3-4 minutes, until softened. Add garlic and cook for 30 seconds.
Add butternut squash, dried sage, nutmeg, salt and black pepper. Cook for 5 minutes, stirring to coat the squash in the seasonings.
Add orzo, chickpeas and vegetable broth. Bring to a boil, cover with lid, and reduce heat and simmer for 12-15 minutes, stirring frequently, until the orzo is tender and the squash is soft. If mixture becomes too thick, add a splash more broth. If desired, use an immersion blender to blend some of the mixture to create a thicker consistency.
Stir in kale during the final 2-3 minutes of cooking, until wilted.
Remove from heat and stir in Parmesan and lemon juice.
Serve warm with extra Parmesan and fresh sage. Enjoy!

Allergen Substitutions

Dairy-free: Use dairy-free butter or additional olive oil in place of butter, and substitute dairy-free Parmesan or nutritional yeast for Parmesan.
Gluten-free: Use gluten-free orzo.
Vegan: Use dairy-free butter or olive oil and dairy-free Parmesan or nutritional yeast.