Roasted Acorn Squash & Orzo
Roasted Acorn Squash & Orzo with parsnips, kale, carrots, and onion. This rich meal is packed with nutrients and is easy to prepare. Perfect for Fall!
Ingredients
Serves: 3-4 Time: 45 minutes
Roasted Acorn Squash & Orzo
- 1 large acorn squash, halved & cut in half-moons
- 2-3 large parsnips, chopped
- 1 cup orzo
- 2 cups vegetable broth
- 1 medium carrot, diced
- 1/2 yellow onion, diced
- 1 small bell pepper, diced
- 3-4 cups kale, chopped, stems removed
- Oil
- Salt & black pepper, to taste
Directions
- Preheat the oven to 400ºF and prepare the acorn squash and parsnips. Prepare two baking sheets as well with a baking mat or parchment paper.
- Toss the squash and parsnips in a hefty splash of oil and a dash of salt and pepper.
- Place the squash and parsnips in the oven and roast for 25-35 minutes until roasted and softened.
- Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to lightly coat the pot and begin sautéeing the onion, carrot, and pepper. Cook for 7 minutes before adding the vegetable broth. Raise the heat and bring to a boil.
- Once boiling, add the orzo, cook for 3-4 minutes before reducing heat to low, and cover with a lid. Simmer for another 10-12 minutes or until the liquid has been fully absorbed; stir occasionally.
- Serve the orzo, squash, and parsnips over a bed of chopped kale and enjoy!
Nutrition Information
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