Kale Orzo and Butternut Squash Casserole
Kale Orzo and Butternut Squash Casserole is the perfect holiday side dish! Cheesy, delicious and filled with fresh veggies. It pairs so well with turkey, ham or whatever your main dish is! We love it so much, we will freeze extra for easy weeknight meals.
Ingredients
- 1 cup orzo dry
- 2 cups chicken broth
- 3 cups kale torn and stemmed
- 20 oz butternut squash or about 5 cups, cubed
- 1 medium white onion chopped
- 2 cups mozzarella cheese shredded
- 1 cup half and half
- 4 cloves garlic minced or pressed
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon kosher salt divided
Instructions
- Cook orzo, using chicken broth as liquid, according to package, set aside.
- Sauté garlic and onions with butter and 1/2 tablespoon salt until translucent, about 3-4 minutes over medium heat.
- Stir flour and half and half into pan with onions and garlic, stirring until well combined. Should be paste-y.
- Mix in butternut squash, kale and remaining salt until slightly softened, 2 minutes.
- Grease a 9x13 casserole dish and mix kale and butternut squash with orzo and 1 cup of mozzarella. Place into dish and top with remaining cheese. Cover and bake for 40 minutes at 350 degrees. Remove cover and bake and additional 10 minutes. Serve hot.
Notes
Can substitute orzo for rice and use GF replacement flour to make this recipe GF.
Tried this recipe?Let us know how it was!