Cheesy Butternut Squash Orzo
This Cheesy Orzo pasta is packed with comforting fall flavors and is simple to make!
Servings: 6 servings
Ingredients
- 1 small butternut squash about 1 pound
- 2 tablespoons of olive oil divided
- Salt and pepper to taste
- 1 small sweet onion finely chopped
- 3 cloves of garlic minced
- 1 tablespoon of finely chopped fresh thyme or 1 tsp of dried
- 5 cups of vegetable broth
- 1 pound of orzo pasta
- 1 head of broccoli about 2 cups
- Optional: 1 cup of grated parmesan cheese*
Instructions
- Preheat the oven 400 degrees F. Get out a large baking sheet.
- Prepare the squash by peeling it and cutting it into bit sized pieces (about ½ inch cubes). Place the squash cubes on the baking sheet and drizzle with ½ tablespoon of olive oil, salt and pepper. Roast the squash in the oven for 25 minutes, tossing halfway through. Remove from the oven and set aside.
- While the squash cooks, prepare the orzo: in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add in the onion and cook for 5 minutes. Add in the garlic and thyme and cook for 1 minute.
- Add in broth and bring to a boil. Mix in orzo and broccoli and, stirring often, cook until al dente and most of the liquid has been absorbed and the broccoli is tender, about 7-8 minutes.
- Remove from heat and stir in the cheese (if using) and squash. Add in ½ cup more liquid (water or broth) as needed for creaminess.
- Serve immediately and ENJOY!
Notes
I highly recommend the cheese in this recipe! Violife makes a DELICIOUS vegan parmesan cheese!
