Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
34
High
Nutrition per serving
Calories411.3 kcal (21%)
Total Fat12.2 g (17%)
Carbs65 g (25%)
Sugars8.8 g (10%)
Protein14.9 g (30%)
Sodium814.6 mg (41%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 200C/400F. Peel, de-seed and cut butternut squash into bite-sized cubes, season with salt, pepper and 1 tbsp of olive oil or low calorie spray. Arrange on a shallow pan, scatter 4-5 sage leaves throughout and roast at 200C/400F for 45 minutes or until golden.
Step 2
20 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan and saute chopped shallots, garlic and remaining minced sage leaves over low heat for 2-3 minutes.
Step 3
Add vegetables stock, salt and kale, bring to a boil, add orzo and cook according to package instructions for approximately 7-8 minutes until tender but al dente. Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. If the mixture looks too thick add ½ cup of vegetable stock or water to maintain creamy, risotto like consistency. Take off the heat and stir in Parmesan cheese, salt to taste and top with roasted butternut squash.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
