Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and minced garlic with a pinch of salt and pepper. Cook until onions are translucent and fragrant.

Stir in the butternut squash with another pinch of salt and pepper. Cook 5–6 minutes, stirring occasionally, until the squash begins to soften.

Add the chopped mushrooms and cook for another 5 minutes, until softened and releasing moisture.

Stir in the kale and cook a few minutes until wilted. Add nutmeg and adjust salt and pepper as needed.

Add the dry orzo and chickpeas, stirring to combine evenly.

Pour in the vegetable stock and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the orzo is tender and most liquid is absorbed.

If the mixture is too wet once the orzo is cooked, uncover and simmer 5 additional minutes, stirring often.

Remove from heat and stir in Parmesan. Top with fresh herbs before serving.