Butternut Squash Orzo
Butternut squash orzo is a cozy and delicious fall pasta that has the consistency of risotto and doesn't use any heavy cream! Roasted butternut squash, spinach, fresh herbs, and Manchego cheese give it wonderful fall flavors.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small butternut squash approx 4 cups cut into 1/2 inch cubes
- 1/2 cup diced shallots
- 2 cloves garlic grated or minced
- 10 sage leaves finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Italian seasoning
- 1 1/2 cups orzo
- 3 cups low sodium chicken broth or vegetable broth plus extra as needed
- 1/4 teaspoon freshly grated nutmeg
- 2 cups packed baby spinach
- 1/2 cup shredded manchego cheese
Instructions
- Preheat oven to 400° F. and line a baking sheet with parchment paper. Place the cubed butternut squash onto the baking sheet and drizzle with 1 1/2 tablespoons olive oil. Season with salt and pepper then toss together. Spread the squash into a single layer and place it onto the middle rack of the oven. Roast for 20-30 minutes or until tender. Toss halfway through the cooking time.
- Halfway through the cooking time of the squash, heat a large skillet over medium heat. Add the remaining 1/2 tablespoon of olive oil to the skillet along with the shallots.
- Cook for 1 minute then add in the garlic and cook for another minute. Pour in the orzo, Italian seasoning, sage, and thyme. Stir together, toasting the orzo for another minute.
- Pour in the broth, season with salt and pepper, stir, and bring the mixture to a boil. Once boiling, lower the heat to a simmer. Cook for 10-12 minutes or until the orzo is tender and most of the liquid is absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional broth if it’s absorbed before the orzo is tender. Add the broth a couple tablespoons at a time.
- Once the orzo is tender, stir in the spinach until it's wilted. Stir in the nutmeg and cheese until it melts. Stir in the roasted butternut squash. Taste for seasoning and add extra salt and pepper if needed. Serve immediately.
Notes
- The leftovers will keep for up to 4 days in an airtight container in the fridge.
- This will serve 4-6 people. The nutritional info is based off of 4 servings.
Nutrition
Calories: 435kcal | Carbohydrates: 67g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 817mg | Fiber: 7g | Sugar: 8g | Vitamin A: 16400IU | Vitamin C: 37mg | Calcium: 270mg | Iron: 3mg