A delightful one-pot meal that combines the nutty sweetness of roasted butternut squash with the creamy texture of orzo, creating a comforting dish perfect for autumn.
Ingredients
Scale:
1 cup of orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
2 cups vegetable broth
1 cup butternut squash, peeled and diced
1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
Salt and pepper to taste
1 cup heavy cream (or coconut cream for a dairy-free version)
½ cup grated Parmesan cheese (omit for vegan version)
⅓ cup fresh spinach, chopped
Extra Parmesan cheese for topping
Chopped fresh herbs for garnish
Instructions
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it on a baking sheet and roast for 25-30 minutes until tender and golden brown.
In a large pot over medium heat, add the remaining tablespoon of olive oil. Once hot, add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and sage, cooking for an additional 1-2 minutes.
Add the orzo to the pot and stir to combine. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for 8-10 minutes until al dente, adding more broth or water if needed.
Lower the heat and stir in the heavy cream and grated Parmesan cheese until creamy. Fold in the roasted butternut squash and chopped spinach, allowing the spinach to wilt.
Taste and adjust the seasoning with salt and pepper as needed. Let it sit for a couple of minutes before serving, garnished with extra Parmesan and fresh herbs.
