Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 3 tbsp olive oil
  • 4 cloves garlic, peeled
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 1/2 cups uncooked orzo pasta
  • 1 small yellow onion, finely diced
  • 4 cups vegetable broth, warm
  • 1 tsp dried sage
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup heavy cream

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and garlic cloves with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 20-25 minutes until the edges are mahogany-colored and tender.
  3. Scoop out 1 cup of the roasted squash and blend it with a splash of broth until completely smooth; set this puree aside.
  4. Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent.
  5. Stir in the dry orzo, stirring constantly for 2-3 minutes until the pasta smells nutty and looks lightly golden.
  6. Stir in the sage and warm vegetable broth. Bring to a simmer, then reduce heat to low and cover partially for 10-12 minutes, stirring occasionally.
  7. Once the orzo is tender, stir in the roasted squash puree, the remaining whole roasted squash cubes, Parmesan cheese, baby spinach, lemon juice, and heavy cream.
  8. Stir until spinach is wilted and the sauce is velvety and emulsified.