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- 1 cup orzo pasta - 2 tablespoons extra-virgin olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 cups butternut squash, peeled and cut into 1-inch cubes - 1 cup Brussels sprouts, trimmed and halved - 1 cup carrots, sliced into rounds - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 cup kale, chopped, stems removed - Salt and freshly ground black pepper to taste The orzo pasta is the star here. It cooks quickly and absorbs flavors well. The butternut squash adds sweetness and creaminess as it cooks. Brussels sprouts bring a nice crunch, while carrots add color and earthiness. Onions and garlic provide a strong base of flavor. The dried thyme and rosemary give the dish an aromatic touch. - 1/4 cup grated Parmesan cheese (optional, for serving) - Chopped fresh parsley for garnishing Parmesan cheese adds a rich, salty note. Fresh parsley brightens the dish and makes it look pretty. Feel free to mix and match these ingredients based on what you have. Using fresh vegetables gives the best taste. They have more nutrients and flavor. However, frozen vegetables are a great time-saver and still healthy. If you use frozen, just add them straight to the pot without thawing. Keep in mind, they may release extra water, so adjust cooking time if needed. Choosing the right ingredients helps you create a tasty, satisfying dish. Enjoy making this orzo! {{ingredient_image_2}} Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 4 minutes. You want it to become soft and translucent. Next, add 2 cloves of minced garlic. Cook this for 1 more minute, just until the garlic smells good. Be careful not to burn the garlic; it can turn bitter. Now it’s time for the veggies. Add 2 cups of cubed butternut squash, 1 cup of halved Brussels sprouts, and 1 cup of sliced carrots to the pot. Sauté these for 5 to 7 minutes. Stir them often. You want them to soften but still have some crunch. After that, sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Stir well to coat the veggies with the herbs. Next, carefully pour in 4 cups of vegetable broth. Bring the mixture to a rolling boil. Once boiling, stir in 1 cup of orzo pasta. Lower the heat to medium-low and cover the pot. Let the orzo cook for about 10 to 12 minutes. Stir it every few minutes to keep it from sticking. The pasta should be al dente and most of the liquid absorbed. After that, fold in 1 cup of chopped kale. Let it wilt for about 2 to 3 minutes. Season the dish with salt and freshly ground black pepper to taste. If you like, you can mix in 1/4 cup of grated Parmesan cheese. This adds creaminess. Finally, let the pot sit off the heat for a few minutes before serving. When making One-Pot Fall Vegetable Orzo, avoid overcooking the vegetables. They should be tender but still have some crunch. If you skip the sautéing step for the onions and garlic, you might miss out on depth of flavor. Be sure to stir the orzo often while it cooks. This helps prevent it from sticking to the pot. Also, don’t forget to taste as you go. This way, you can adjust the seasoning as needed. Start with the basics: salt and pepper. Add small amounts, taste, and adjust as needed. If you want more herbal notes, try adding a pinch of dried thyme or rosemary. For a bit of heat, consider a dash of crushed red pepper flakes. You can also mix in lemon juice for brightness. Just remember, it’s easier to add than to take away, so go slow. This recipe is perfect for using up leftover veggies. Chop any cooked or raw vegetables you have on hand. Just remember to adjust cooking times. For example, cooked veggies need less time than raw ones. If you have soft vegetables like spinach or zucchini, add them in the last few minutes of cooking. This keeps them fresh and bright. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor profile of your dish. If available, substitute dried herbs with fresh ones for a more vibrant taste. Perfectly Cooked Orzo: To achieve the perfect al dente texture, keep an eye on the orzo during the last few minutes of cooking. Stir occasionally and taste to ensure it doesn't overcook. Customize Your Vegetables: Feel free to swap in your favorite seasonal vegetables. Sweet potatoes, zucchini, or spinach can also work wonderfully in this orzo dish. Make It Creamy: For an extra creamy texture, add a splash of heavy cream or a dollop of ricotta cheese before serving. This adds richness and enhances the overall flavor. {{image_4}} You can swap out vegetables based on what is fresh and in season. Try using: - Sweet potatoes for a sweeter taste - Parsnips for a nutty flavor - Zucchini for a light touch - Spinach instead of kale for a different green These swaps keep the dish exciting and fun! To make this dish vegan, you can easily switch a few ingredients. Replace the Parmesan cheese with: - Nutritional yeast for a cheesy flavor - A vegan cheese option if you prefer For the broth, ensure you choose a vegetable broth that is labeled vegan. These small changes keep your meal plant-based while still being delicious. This orzo dish pairs well with many sides. Here are some ideas: - A light green salad with lemon vinaigrette - Crusty bread for dipping - Roasted vegetables for extra flavor - A glass of white wine adds a nice touch These options enhance your meal and make it feel special! After enjoying your one-pot fall vegetable orzo, store leftovers in an airtight container. Make sure it cools down first. This helps keep flavors fresh. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a good option. When you're ready to reheat, use a pot or a microwave. If using a pot, add a splash of vegetable broth. Stir it while warming to keep it moist. Heat until warm, but don’t overdo it. If using a microwave, cover it with a lid to keep moisture in. Heat in short bursts, stirring in between. To freeze, let the orzo cool completely before placing it in a freezer-safe bag. Remove as much air as you can. This helps prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use gluten-free orzo for this recipe. It cooks well and tastes great. Just follow the cooking time on the package. The flavors of the dish will still shine through. I often use gluten-free pasta in my cooking, and it works just as well. One-Pot Fall Vegetable Orzo lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you reheat it, add a splash of broth or water. This helps revive the pasta's texture and flavor. Absolutely! You can add protein like cooked chicken, turkey, or beans. If you want a vegetarian option, chickpeas or lentils work well. Just mix them in when you add the kale. This makes the dish heartier and more filling. This post covered everything you need to make One-Pot Fall Vegetable Orzo. We explored essential and optional ingredients, offered tips for cooking, and shared common mistakes to avoid. You learned how to adjust flavors and even how to use leftover veggies. Remember, variations can bring unique twists to the dish. Proper storage and reheating ensure you enjoy every bite. Enjoy creating this comforting meal, and don't hesitate to experiment to make it your own. Your kitchen can be a place of delicious fun!

Harvest Delight One-Pot Fall Vegetable Orzo

A warm and hearty one-pot dish featuring seasonal vegetables and orzo pasta, perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup carrots, sliced into rounds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 1 cup kale, chopped, stems removed
  • to taste Salt and freshly ground black pepper
  • 1 4 cup grated Parmesan cheese (optional, for serving)
  • to taste Chopped fresh parsley for garnishing

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 4 minutes, or until the onion becomes translucent and soft.
  • Incorporate the minced garlic into the pot, cooking for an additional minute until it becomes fragrant, being careful not to burn it.
  • Add the cubed butternut squash, halved Brussels sprouts, and sliced carrots to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften but still have a slight crunch.
  • Sprinkle the dried thyme and rosemary over the sautéed vegetables, stirring well to ensure they are thoroughly coated with the herbs.
  • Carefully pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, add the orzo pasta, reduce the heat to medium-low, and cover the pot.
  • Allow the orzo to cook for approximately 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
  • Stir in the chopped kale, allowing it to mix into the dish and wilt for about 2-3 minutes.
  • Season the orzo mixture to taste with salt and freshly ground black pepper. If you wish, fold in the grated Parmesan cheese, stirring until it melts and creates a creamy consistency.
  • Remove the pot from heat and let the dish rest for a few minutes to enhance the flavors before serving.

Notes

Serve in shallow bowls, garnished with parsley and Parmesan for added flavor.
Keyword fall, one-pot, orzo, vegetable