This Butternut Squash Orzo with Chickpeas & Kale is a hearty and wholesome fall inspired dish that is sure to please and also a great meal prep option. Here’s how I made it:

Ingredients:

1 1/2 cups orzo.

6 cups water.

1 small butternut squash cut into 1 inch cubes.

1 small onion, chopped.

2 cloves garlic, minced.

2 cups curly kale, chopped.

1 can chickpeas, drained and rinsed.

3/4 cup crumbled feta cheese.

Olive oil spray plus 1 tablespoon olive oil.

1 tablespoon fresh thyme.

Salt and pepper to taste.

Method:

(1) Preheat oven to 400 F. Spread butternut squash cubes onto baking sheet. Spray with olive oil spray and season with salt and pepper. Place in oven and bake for 20 minutes until squash is tender and slightly browned.

(2) While the squash cooks bring 6 cups of salted water to a boil. Add the orzo and cook until tender but slightly Al dente. Drain water and toss with 1 tablespoon of olive oil to prevent sticking and set aside.

(3) Heat 1 tablespoon of olive oil in a large pan on the stovetop. Add the onion and garlic and cook until tender and the onion begins to caramelize. Add the chickpeas and mix until heated through. Season with salt and pepper then add the kale. Mix into the kale wilts the remove from heat. 

(4) in a large bowl add the cooked orzo, butternut squash and kale / chickpea mixture. Top with crumbled feta and fresh thyme. Mix to combine. Season with salt and pepper to taste.

Makes 6-8 servings.