Description
A deliciously comforting recipe perfect for fall, featuring creamy orzo pasta and roasted butternut squash.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh sage, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the orzo and vegetable broth, bringing to a boil. Reduce heat and simmer until the orzo is cooked, about 10 minutes.
- Stir in the heavy cream and roasted butternut squash, mixing well.
- Season with additional salt and pepper to taste.
- Serve warm, garnished with fresh sage.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Creamy Butternut Squash Orzo, Fall Recipe, Comfort Food