Heat the Base: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add in 1 chopped sweet onion and 3 minced garlic cloves. Season with a pinch of salt and pepper, and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Add the Butternut Squash: Next, incorporate 2 cups of cubed butternut squash into the skillet. Stir well, allowing the squash to cook for 5–6 minutes, until it begins to soften.

Incorporate the Mushrooms: Now, add 2 cups of chopped mushrooms to the pot. Stir them into the mix and cook for an additional 5 minutes.

Wilt the Kale: After the mushrooms are ready, mix in 2 cups of chopped kale along with a dash of nutmeg. Stir everything together and let the kale wilt for about 2 minutes.

Stir in the Pasta and Chickpeas: Gently fold in 1 cup of dry orzo pasta and 1 can of drained chickpeas. Pour in 4 cups of vegetable stock and bring the mixture to a boil.

Cook to Perfection: Allow the mixture to simmer for about 15 minutes on medium-low heat, stirring occasionally until the orzo is tender and most of the liquid is absorbed.

Final Touch and Serve: Once cooked, remove the pot from heat and stir in ½ cup of grated Parmesan cheese until it melts and makes the dish creamy. Serve hot, garnished with fresh parsley.