1-First, preheat the oven to 400°F (200°C). Toss the butternut squash cubes with salt, pepper, 1 tablespoon olive oil, and 4-5 sage leaves, then spread them on a baking sheet. Roast for 45 minutes or until golden and tender, flipping halfway to ensure even cooking.

2-While the squash roasts, heat the remaining 1 tablespoon olive oil in a deep pan over low heat. For the best results, keep the heat low to avoid burning the aromatics. Sauté the chopped shallots, minced garlic, and the remaining sage leaves for 2-3 minutes until fragrant and golden.

3-Next, add the vegetable stock, salt, and chopped kale to the pan, then bring it to a boil. Stir in the orzo pasta and cook for 7-8 minutes, stirring frequently to prevent sticking and achieve that creamy texture. If the mixture gets too thick, add up to ½ cup of vegetable stock or water to keep it smooth.

4-Once the orzo is al dente, remove the pan from the heat and stir in the freshly grated Parmesan cheese for extra creaminess. Adjust the salt to taste and serve immediately, topped with the roasted butternut squash. This method ensures a dish that’s not only tasty but also packed with nutrition, like the health benefits of butternut squash we’ve discussed.