10/07/2026
✔️ One-pot ✔️ Butternut squash ✔️ Chickpeas ✔️ Parmesan ✔️ Peak fall deliciousness.
Meet your new favorite autumn dinner: One-Pot Butternut Squash Chickpea Orzo. 🍂 Seasonal butternut squash melts into tender orzo, while chickpeas (a fiber-rich pulse!) add texture and protein. Add garlic, sage, nutmeg, Parmesan, and a squeeze of lemon, then fold in ribbons of kale for a dinner that feels like a cozy fall evening in a bowl. YUM.
One-Pot Butternut Squash Chickpea Orzo
Serves 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 medium butternut squash, peeled and cut into ½-inch cubes (about 3 ½-4 cups cubed)
1½ cups dry orzo
1 (15 oz) can chickpeas, drained and rinsed
4 cups vegetable broth
1 tsp. dried sage
½ tsp. nutmeg
½ tsp. salt
½ tsp. black pepper
½ cup grated Parmesan, plus more for serving
2 cups chopped lacinato kale, stems removed
1 Tbsp. lemon juice
¼ cup fresh sage, thinly sliced, for serving
Directions:
2. Heat olive oil and butter in a large Dutch oven or pot over medium heat. Add onion and cook for 3-4 minutes, until softened. Add garlic and cook for 30 seconds.
3. Add butternut squash, dried sage, nutmeg, salt and black pepper. Cook for 5 minutes, stirring to coat the squash in the seasonings.
4. Add orzo, chickpeas and vegetable broth. Bring to a boil, cover with lid, and reduce heat and simmer for 12-15 minutes, stirring frequently, until the orzo is tender and the squash is soft. If mixture becomes too thick, add a splash more broth. If desired, use an immersion blender to blend some of the mixture to create a thicker consistency.
5. Stir in kale during the final 2-3 minutes of cooking, until wilted.
6. Remove from heat and stir in Parmesan and lemon juice.
7. Serve warm with extra Parmesan and fresh sage. Enjoy!
