Description
A cozy, creamy dish that combines roasted butternut squash with orzo pasta, making it perfect for chilly nights.
Ingredients
Units
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 to 5 cups) (Look for squash that is heavy for its size with no soft spots.)
- 2-3 tablespoons olive oil
- to taste Salt and black pepper (Essential for flavoring the squash.)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups orzo
- 3-4 cups broth (vegetable or chicken), warm if possible
- 1/2 cup heavy cream (or half and half) (Can also use full-fat coconut milk for a dairy-free option.)
- 3/4 cup grated Parmesan, plus more for topping (Freshly grated is recommended for better melting.)
- to taste Pinch of nutmeg or chili flakes (Optional for a flavor twist.)
- a handful baby spinach or chopped kale (Optional add-in for more greens.)
Instructions
Roasting the Squash
- Preheat your oven to 425°F (220°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread out on a sheet pan ensuring it is not crowded.
- Roast for about 25 to 35 minutes, flipping halfway, until tender and browned.
Cooking the Orzo
- In a large pot, heat olive oil over medium heat and add the chopped onion. Cook until soft.
- Add the minced garlic and sauté for another 30 seconds.
- Stir in the orzo and cook for about 1 minute, then gradually add the warm broth, stirring occasionally.
- Cook until the orzo is tender.
Finishing the Dish
- Once orzo is cooked, reduce heat and stir in the cream and Parmesan.
- Fold in the roasted butternut squash and mix gently.
Notes
Leftovers can be stored in an airtight container for 3-4 days. Reheat with a splash of broth or water for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Comfort Food, Main Course
- Cuisine: American, Italian
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 60
- Fiber: 5
- Protein: 12
