Description
A comforting and flavorful pasta dish featuring tender roasted butternut squash and creamy orzo.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly caramelized.
- While the squash roasts, melt butter in a large skillet over medium heat.
- Add the chopped shallot and cook until softened, about 3 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the orzo pasta and toast for 1-2 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Stir in the heavy cream and Parmesan cheese until the sauce is creamy.
- Gently fold in the roasted butternut squash.
- Stir in the fresh parsley.
- Serve immediately.
Notes
- You can substitute heavy cream with half-and-half for a lighter dish.
- Add a pinch of nutmeg for an extra layer of flavor.
- For a vegan option, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Keywords: creamy orzo, roasted butternut squash, pasta, vegetarian, comfort food, easy dinner