Creamy Butternut Squash Orzo

Ingredients

• butternut squash — peeled, seeded and diced900 g
• vegetable oil15 ml
• salt — 1 tsp; divided6 g
• black pepper — divided1 tsp
• yellow onion — diced0.5 ea
• garlic cloves — minced2 ea
• orzo pasta270 g
• vegetable broth710 ml
• ground cinnamon — 0.13 tsp0.3 g
• kale — stems removed and chopped1 bunch
• heavy cream120 ml
• Parmesan cheese — grated50 g

Method

1. Peel the butternut squash, cut off the ends, and cut it in half where the neck meets the bulbous base. Halve the base lengthwise, scoop out the seeds, then cut the neck and base into small cubes.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the squash in an even layer and cook for about 15 minutes, stirring every 5 minutes, until tender and browned on several sides.
3. Add the onion, garlic, 1/2 tsp of the salt and 1/2 tsp of the pepper. Sauté for about 3 minutes until the onion has softened.
4. Add the orzo, vegetable broth and the remaining salt and pepper. Stir to combine.
5. Bring to a boil, then reduce to a medium simmer. Cook for 10 minutes, stirring constantly to help break down the squash and orzo so it turns thick and creamy.
6. Add the cinnamon, chopped kale and heavy cream. Stir until the kale has wilted, about 2 to 3 minutes.
7. Divide into bowls, sprinkle with the Parmesan and serve.