Butternut squash is one of our favorite vegetables because it can be stored all winter! The squash that I used for this recipe was harvested from our CSA in September and is just as good now as it was then. Butternut squash have a slightly sweet flavor and can be prepared many, many different ways from sweet to savory. Roasted with olive oil and salt and pepper, as in this recipe, gives butternut squash a depth of flavor and makes them very savory! I could go on and on about my love for butternut squash, but I will spare you and get to the preparation.
Here’s the six-year-old farmer boy holding the squash I prepared (to give you an idea of the size). You don’t need this big of squash, I only used about 2/3 of the roasted squash so a 2 to 3 pound “normal-sized” squash provides enough squash to go with the orzo.
If you have ever even touched a butternut squash, you know it is a TOUGH vegetable! A good heavy knife is essential! But, I will show you a trick that will make it a little easier to peel and cut butternut squash. First, I put the WHOLE butternut squash on a large baking sheet (the one I will use later) and put it in the oven at 400 F for about 10-15 minutes to soften it slightly and make it easier to peel and cut. Look at the photo slider below to see the following steps illustrated.
I cut both ends off the butternut squash and peeled with a vegetable peeler.
Then my big cleaver made it easy to cut the butternut squash in half and scoop out the seeds from the bulbous end.
I then cut the butternut squash into strips and then into cubes of about 1/4 to 1/2 inch wide. It is important that all the butternut squash cubes are about the same size so they will cook evenly.
I increased the oven temperature to 425F and roasted the squash pieces on a large baking sheet in single layer (this is important for getting the squash pieces to brown slightly) seasoned with olive oil, salt and pepper. The olive oil should thoroughly coat the butternut squash but shouldn’t pool on the baking sheet. Stir or flip squash pieces once or twice during roasting. Roast until the squash is tender and slightly browned.
[rev_slider Butternut]
I roasted the butternut squash cubes for 20 or 25 minutes, but times can vary depending on the size of the squash pieces. Here’s what the butternut squash looked like after roasting. The butternut squash pieces should be browned on some of the edges or sides and shouldn’t be too wet. You can turn the temperature up to 450F for a few minutes at the end to help brown the squash. A little bit of browning adds to the flavor, but try to avoid burning it. Roasted butternut squash is a great side dish, in its own right, but this recipe below blended the flavors of the squash with kale and the nutty flavor of orzo to make a dish that delighted all members of the family.
Here’s the rest of recipe following the preparation of the roasted butternut squash (which can be started while the squash is roasting).
Roasted Butternut Squash and Kale Orzo
2 to 3 pound butternut squash, cubed and roasted with olive oil and salt and pepper
Olive Oil
1 onion, chopped
4 to 6 cloves garlic, finely chopped
1 inch piece ginger, finely chopped, about 1T.
Kale, small bunch, stem removed, chopped (substitutions: Swiss Chard leaves, Spinach). You can
1 to 2 T. Soy Sauce
1 T. Balsamic Vinegar
8 oz. (uncooked wt) Orzo pasta
Parmesan cheese shavings, optional
Optional add-ins: 8 oz. Mushrooms, sliced, can be added with the onions
Directions:
Heat 1-2 T. olive oil in a deep skillet over medium heat and add the onion, cooking and stirring occasionally until onion is soft. Allowing the onion to caramelize, turn golden adds to the flavor. Add the chopped garlic and ginger and cook and stir for 30 seconds longer. Be careful not to burn the garlic, remove from the heat, if necessary.
Meanwhile, cook the orzo pasta in well salted water till just al dente, 6-7 minutes. Drain, then toss with olive oil to keep it from sticking
Next, add the chopped kale or other green to the skillet and the soy sauce and vinegar, stir to combine and cook until the kale is tender. For kale or chard it takes about 3-5 minutes, spinach wilts almost instantly. I even used some greens that I had blanched and frozen in the fall. I thawed the greens, finely chopped them and added to the onion mixture just like fresh greens. Season with salt and pepper to taste.
I then added the cooked orzo and roasted butternut squash cubes to the skillet and cooked over medium to medium- high for a couple minutes, stirring constantly, scraping the bottom of the skillet to combine flavors and add a little color to the orzo. Test for seasoning and add salt and pepper if necessary.
To make the parmesan shavings, I used a vegetable peeler to shave very thin slices from a block of parmesan cheese.
