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

1. 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.
2. Toss the squash and parsnips in a hefty splash of oil and a dash of salt and pepper.
3. Place the squash and parsnips in the oven and roast for 25-35 minutes until roasted and softened.
4. 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.
5. 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.
6. Serve the orzo, squash, and parsnips over a bed of chopped kale and enjoy!

Nutrition Information

Nutrition Disclaimer

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