Butternut Squash Orzo & Bean Meatballs
This Butternut Squash Orzo & Bean Meatballs recipe is a fall dinner dream! Orzo tossed in a butternut squash sauce, kidney bean "meatballs" and vegan brown butter & sage drizzle.
Equipment
Ingredients
FOR THE BUTTERNUT SQUASH ORZO
- 4 cups butternut squash about 1 medium, peeled, deseeded & cubed
- 1 small yellow onion roughly chopped
- 6 cloves garlic peeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 sprigs fresh thyme plus more for serving
- 4 ounces vegan cream cheese I used Kite Hill
- 12 ounces orzo dry
- 1/4 cup vegan parmesan
- 1/2 cup non-dairy milk unsweetened, to taste
FOR THE "MEATBALLS"
- 1 15-ounce can kidney beans drained & rinsed
- 1 small yellow onion roughly chopped
- 2 cloves garlic peeled
- 1 cup cooked brown rice
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- oil spray
FOR THE BROWN BUTTER
- 2 tablespoons vegan butter
- 8 sage leaves
Instructions
- Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.
- Add the squash, onion, garlic, oil and dry seasonings to one baking sheet. Toss to coat evenly and add the fresh thyme. Place in the oven for 20 minutes. Toss and cook for another 10 minutes. Remove from the oven and increase the oven temperature to 425 degrees.
- While the squash is roasting, prepare the meatballs. Add all of the meatball ingredients (through the oil) to a food processor. Blend until smooth. Transfer the mixture to a bowl with the panko and stir until combined. Using a spoon (or a cookie scoop) roll the mixture into meatballs and place on the other baking sheet. Spray with oil and place in the oven for 10 minutes. Flip and cook for another 10 minutes. Remove from the oven.
- Meanwhile, remove the thyme stems from the squash tray and add everything to a food processor with the vegan cream cheese. Blend until smooth, scraping down the sides as needed. Set aside.
- Bring a large pot of water to a boil and cook the orzo according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Place the empty pot back on the stove over low heat. Add the cooked orzo, squash puree, parmesan and milk. Stir until heated through and combined, adding more milk and/or pasta water until your desired consistency is reached. Taste and add salt as needed.
- Melt the vegan butter in a small skillet over medium heat. The butter will foam and then settle. Once it settles and starts to have some brown bits in the bottom of the pan, add the sage leaves and cook for about 30 seconds. The sage should be crispy and the butter should have a brown color. Remove from the heat.
- To assemble, add orzo to each bowl, top with meatballs and a drizzle of brown butter & sage. Add more fresh thyme and serve!
Video
Nutrition
Calories: 631kcal | Carbohydrates: 92g | Protein: 20g | Fat: 22g