Creamy Butternut Squash Orzo
Ingredients
10 oz butternut squash cubes
2 tablespoons olive oil
4 tablespoons butter
1 1/4 cups orzo
2-3 cups vegetable broth
Salt and pepper
1/2 cup heavy cream
2 tablespoons chopped fresh sage
2 cups fresh spinach
1/3 cup Parmesan
Directions
Add the butternut squash to a parchment lined baking sheet. Toss with olive oil, salt and pepper. Roast at 400 degrees in the oven for 15-20 minutes. Set aside.
Melt the butter in a skillet and add the orzo. Stir for a minute or two and add 1 1/2 cups of vegetable broth. Bring to a boil cover and reduce heat. Let it cook for about 5-7 minutes. Check halfway to see if it needs more broth and continue adding until almost tender. Season with salt and pepper.
Add the cream and sage and cook another 2 minutes. Add the spinach and cook until wilted. Gently stir in the reserved butternut squash and cook another minute or two.
Remove from heat and stir in the Parmesan. Check and adjust seasonings.
