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An overhead close-up shot of a rustic ceramic serving bowl filled with a generous portion of creamy autumn vegetable pasta, ready to be served.

One Pot Fall Vegetable Orzo (Creamy & Easy!)

This One Pot Fall Vegetable Orzo is a creamy, comforting, and easy weeknight dinner packed with butternut squash, Brussels sprouts, and kale. A delicious and healthy autumn meal made in a single pan for minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 small Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tsp fresh Sage chopped
  • 1 tsp fresh Thyme leaves only
  • 1.5 cups Orzo uncooked
  • 2 cups Butternut Squash peeled and cut into ½-inch cubes
  • 1.5 cups Brussels Sprouts trimmed and halved
  • 4 cups Vegetable Broth low sodium
  • 1 cup Water
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper freshly ground
  • 3 cups Kale stems removed and chopped
  • 0.5 cup Parmesan Cheese freshly grated

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Chef's Knife

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, fresh sage, and thyme, and cook for another minute until fragrant.
  2. Add the dry orzo to the pot. Toast it for 1-2 minutes, stirring constantly, until it turns a light golden brown.
  3. Stir in the diced butternut squash and halved Brussels sprouts. Pour in the vegetable broth and water, then season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
  5. Stir in the chopped kale and cook for 2-3 minutes, until wilted. Remove from heat and stir in the grated Parmesan cheese until creamy. Serve immediately.

Notes

Vegetable Prep: Cut the butternut squash into small, uniform ½-inch cubes to ensure they cook through evenly with the orzo.
Make it Vegan: Swap the Parmesan for a high-quality vegan alternative or 1-2 tablespoons of nutritional yeast.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.