Gluten-Free Creamy Orzo with Roasted Butternut Squash, Kale & Parmesan
Published Oct 06, 2025
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If you’re looking for a cozy, seasonal dish that’s both comforting and elegant, this Gluten-Free Creamy Orzo with Roasted Butternut Squash, Kale & Parmesan checks all the boxes. It’s creamy like risotto (but so much easier!), loaded with roasted squash for natural sweetness, and finished with kale and Parmesan for that savory balance. The best part? This recipe uses Mountain High Organics gluten-free orzo pasta so everyone at the table can enjoy it—even those who avoid gluten.
Table of Contents
This dish is hearty enough for a vegetarian main course, but it also makes a beautiful side dish for roasted chicken, turkey, or fish.
Why You’ll Love This Recipe
There’s a lot to love about this butternut squash orzo recipe:
- Gluten-free comfort food: Creamy pasta without the gluten—perfect for fall or winter.
- Seasonal produce: Butternut squash and kale bring earthy sweetness and nutrient power.
- Weeknight-friendly: Roasting squash while the orzo cooks means this dish comes together in under an hour.
- Risotto vibes, less work: Orzo gives you that silky, creamy texture without constant stirring.
- Crowd-pleaser: A vegetarian dish that feels gourmet yet simple to make.
What You’ll Need
Here are the key ingredients to make this gluten-free orzo pasta with roasted butternut squash:
- Pre-cut butternut squash – roasted until caramelized and tender.
- Mountain High Organics Orzo
- Kale – chopped and simmered with the orzo for a hearty green addition.
- Shallots & garlic – aromatic base that builds flavor.
- Vegetable or chicken stock – used to cook the orzo to creamy perfection.
- Parmesan cheese – stirred in for creaminess and salty richness.
- Fresh sage – adds that classic fall note to complement the squash.
Tips for Success
- Don’t skimp on the roast: Roasting squash until golden brings out its natural sweetness.
- Use plenty of stock: Gluten-free orzo absorbs liquid differently than wheat pasta, so keep extra broth on hand.
- Stir in cheese off the heat: This prevents the sauce from becoming too sticky or clumpy.
- Add protein if desired: Grilled chicken, shrimp, or chickpeas make great additions if you want to bulk it up.
Frequently Asked Questions
Can I use spinach instead of kale?
Yes! Baby spinach works beautifully. Stir it in at the end, since it wilts much faster.
Can I make this dairy-free?
Absolutely—swap Parmesan for nutritional yeast or a dairy-free Parmesan alternative.
How do I reheat leftovers?
Reheat gently on the stovetop with a splash of broth to loosen the sauce.
This Gluten-Free Creamy Orzo with Roasted Butternut Squash, Kale & Parmesan is the ultimate fall comfort food—rich, cozy, and loaded with seasonal flavor. It’s proof that gluten-free pasta can be just as indulgent and satisfying as the traditional version.
For more gluten-free pasta recipes, GO HERE
Gluten-Free Creamy Orzo with Roasted Butternut Squash, Kale & Parmesan
Ingredients
- 4 cups pre-cut butternut squash cubes, (about 1 medium large squash)
- 2 tablespoons olive oil, divided
- Kosher or fine sea salt & freshly ground pepper to taste
- 2 shallots, finely chopped
- 3 cloves garlic, minced or grated
- 10 fresh sage leaves, (divided)
- 2½ cups Mountain High Organics Orzo
- 6 cups gluten-free vegetable, (or chicken) stock (plus extra if needed)
- 2 cups chopped kale, (remove thick stems)
- ¾ cup freshly grated Parmesan cheese, plus extra for garnish
- Optional: fresh sage for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a shallow baking sheet. Scatter 5 sage leaves among the squash. Roast for 40-45 minutes, flipping once, until the cubes are golden and tender.
- Finely chop the remaining 5 sage leaves.
- About 15 minutes before the squash is done, in a large pot or deep skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped sage, chopped shallots and minced garlic; cook over low heat for 2-3 minutes until softened and fragrant.
- Pour in 6 cups of the gluten-free stock. Add chopped kale (letting it wilt). Bring to a simmer. Then stir in the orzo. Cook according to the orzo package instructions until al dente, stirring frequently. If it looks too thick or dry, add additional stock or water as needed to reach a creamy, risotto-like consistency.
- Once orzo is cooked, remove from heat. Stir in grated Parmesan cheese until melted and the dish is creamy. Taste and adjust seasoning (salt, pepper) as needed.
- Spoon orzo into bowls, top with roasted butternut squash cubes, extra sage leaves or garnish, and more Parmesan if desired. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
