Sunday, November 7, 2010

Roasted Squash and Kale Orzo

I am a real big fan of dishes like this. You know, those that utilize only seasonal ingredients, requiring little or no meat, and that fulfill this criteria: filling, healthy, and fresh. This, this, and this are all good examples of what I'm alluding to. This one today is inspired from the latest edition of Everyday Food magazine, which I highly recommend reading by the way.... and it lasted several days as well as being a quick warm-me-up dish for a last minute lunch after scrambling to feed the two kiddies.

Alternatively, you could swap the squash for chunks of roasted red bell pepper and the Parmesan cheese for goat cheese. Hmm. I like the sound of that already. OR, acorn squash instead of butternut. Roasted eggplant with fresh mozzarella. Spinach for the kale. You get the idea: whatever creativity sets upon you while you meander through the produce and cheese sections of the grocery store.

Okie. Here you go. Cheers for a great week!

Autumn Orzo with Roasted Squash and Kale
{Inspired by Everyday Food, November 2010}

1 cup orzo, cooked until al dente
2 tsp kosher salt, divided
1 butternut squash, peeled, seeded, and chopped into 1/2 inch squares
3 Tbsp olive oil (approx), divided
2 bunches of kale, stems removed, chopped into smaller pieces
2 cloves garlic, minced
1 yellow onion, chopped
1/2 cup Parm. cheese
Black pepper

Preheat oven to 425 degrees. On a large baking sheet, place cubed butternut squash on top and drizzle with 2 Tbsp of olive oil. Sprinkle 1 tsp of kosher salt all over. Roast for about 25 minutes or until the squash is just tender (may not take quite 25 minutes). Remove from oven and allow to cool slightly. Meanwhile, cook orzo in a large pot of boiling water, salted with 1 tsp kosher salt, and let it boil until it's tender, but not soggy. Drain and set aside.

In a large saucepan over medium heat, drizzle 1 Tbsp olive oil and place onion and garlic in, stirring often. Sprinkle onion and garlic with a little salt, add the chopped kale, and allow to cook until kale is just wilted and onion is tender. Remove from heat.

Combine the squash, cooked orzo, and kale mixture in a serving bowl. Season with black pepper, and garnish with Parm. cheese and add more salt if necessary.

Serve warm.

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