Description
This Orzo with Roasted Butternut Squash recipe combines the delicate texture of orzo pasta with sweet and savory roasted butternut squash, finished with Parmesan cheese and a hint of lemon. It’s a comforting and flavorful dish perfect for a cozy meal.
Ingredients
Scale
Orzo:
- 1 cup orzo pasta
Roasted Butternut Squash:
- 2 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the squash: Toss the cubed butternut squash with olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes. Roast for 25–30 minutes until caramelized.
- Cook the orzo: Cook the orzo in boiling salted water until al dente. Drain and return to the pot.
- Combine ingredients: Add the roasted squash to the orzo with Parmesan cheese, lemon juice, and parsley. Toss gently to combine.
- Serve: Adjust seasoning if needed and serve warm, topped with toasted pine nuts.
Notes
- For a creamier version, stir in cream or ricotta.
- Add sautéed spinach or kale for extra greens.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 6mg
